Connie’s Chocolate Pie

I made chocolate pies for years without a recipe.  I once took one to the salon and a client (Inez Shutes),  bragged on how good it was and asked for my recipe. I told her I didn’t really have a recipe, but told her the ingredients.  She told me it would be simple to measure each ingredient and write it down! 

She was a weekly client of the salon and every week she asked about it, prodding me to get it done.   So I did, just to get her to hush about it!! I doubt I ez ever used that recipe, but I’ve given it out dozens of times to those who have.  

When the estate sale was held, I went and bought one of Inez’s pie plates.  I think of her every time I make chocolate pies.  I’m not sure I could make them without the recipe!

Thanks Inez.  

Crust

1 1/3 cup plain flour
1/2 cup cooking oil
3 Tablespoons water
dash of salt

Mix well and press into glass pie plate.  Bale 350 degrees until lightly brown


Filling :

1 2/3 cup sugar
1/3 cup plain flour
5 Tablespoons cocoa powder
1 1/2 cup milk
2 Tablespoons butter
4 egg yolks
1 Teaspoon vanilla


Mix all dry ingredients, then add the others.  Cook over medium heat, continuously stirring with wire whisk until thickened.

Pour into baked crust, top with meringue and bake until meringue is browned



Meringue:

4 egg whites
1/2 cup sugar

Beat egg whites until stiff peaks form, add sugar a little at a time while beating.  Spoon onto pie filling.  Bake until browned at 350 degrees

For the pies in this picture, I used deep dish pie plates, so I tripled the recipe for the two pies.  

I got the recipe for the crust from someone long ago when I worked at Ruby's Beauty Shop.  I don't like frozen pie crusts, and I don't like the messiness of rolling out my own.  This is easy to mix up in a bowl, press it into the pie plate, and be done! 


The filling is my own concoction. 

 Inez Shutes pressed me for my recipe until I measured everything as I was making it and wrote it down for her.  I doubt she ever made it, but I am sure glad she made me do it!