1 c Sugar 3 tb Butter (or marg.)
3 tb Cocoa 1 ts Vanilla extract
3 tb Flour, all-purpose 1/2 c Pecans; chopped
3 Egg yolks; beaten 1 Pie shell (9″); baked
1 c Milk
MERINGUE
3 Egg whites 6 tb Sugar
1/4 ts Cream of tartar 1/2 ts Vanilla extract; or almond
Combine sugar, cocoa, and flour in a saucepan. Combine egg yolks and
milk, blending well; add to dry ingredients. Cook slowly over low
heat, stirring constantly, until very thick. Add butter, vanilla,
and nuts; blend well.
Pour into pie shell; top with meringue. Bake at 325 degrees for 20
to 30 minutes until meringue is slightly browned. Chill 6 hours
before serving.
Meringue: Combine egg whites and cream of tartar; beat until frothy.
Add sugar, a small amount at a time, and continue beating until
mixture is thick and glossy. Fold in flavoring. Yield: Meringue for
one 9-inch pie.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Yields
1 pie (9″)
