MY MOM'S CHOCOLATE PIE

MY MOM'S CHOCOLATE PIE image

Yield 8

Number Of Ingredients 9

2 cups white granulated sugar
2 Tbsp natural cocoa
2 Tbsp cornstarch
1/8 tsp sea salt
2 cans of evaporated milk
8 large room temperature eggs (save whites for meringue)
1/2 stick unsalted butter
1 to 2 tsp pure vanilla extract
2 prepared pie crusts

Steps:

Recipe makes 2 pies: Prepare Pillsbury or PetRitz All-Vegetable deep 9 inch pie crusts according to package directions. Preheat oven to 350 degrees F Mix dry ingredients in 5 qt pot. In 2 cup measuring cup add 1 can of milk then add water to fill to 2 cup line. Add to dry ingredients. Stir to mix. Repeat step with second can of milk. Separate egg yolks and slightly beat them with a fork and add to mixture. (Set mixture aside for approximately 15 minutes to allow sugar to dissolve) Put egg whites in clean glass or stainless steel bowl and set aside. Cook mixture on low to medium heat stirring slowly for approximately 10 minutes and add 1/2 stick unsalted butter. Continue to stir and cook until mixture thickens. Remove from heat, add pure vanilla extract and stir. Pour mixture into 2 baked pie crusts. Beat egg whites on med until frothy add granulated sugar by increments until desired consistency, add to hot pie filling and bake on 350-400 degrees for approximately 8 minutes until meringue is golden brown. **The pies probably will not slice perfectly so if presentation is extremely important then some may want to add more cornstarch.