I found this recipe for chocolate pie in an old Church cookbook. You know those great cookbooks with all of those old fashioned recipes from nice Church ladies. Recipes like chicken spaghetti and tator tot casserole. I am getting hungry just thinking about those cookbooks and all of the recipe treasures waiting to be cooked.
We call our recipe chocolate tarts because we like the pie in small tart shells. It’s like having mini pies and they are so cute. The tart shells are in the frozen case near the frozen fruits. The ones that we like to use are sold at Wal-Mart. I thaw the tart shells and then pierce them with a fork so they won’t bubble up in the oven. Bake them until lightly browned in a 425 degree oven. Set them aside and let them cool.
In a saucepan add 1 cup sugar, 2 tbsp. flour, and 1 heaping tbsp. cocoa powder. I use a wire whisk to mix it all together until there are no more lumps of flour or cocoa powder. In a bowl add 1 can of evaporated milk (we like the 2%) with 1 tsp vanilla and three egg yolks. Put the egg whites in a different bowl for the meringue.
Add the milk mixture to the dry ingredients and cook on medium high. Keep mixing with the whisk so you won’t have any burned bits on the bottom. Mix until it starts bubbling and getting thick like pudding. Remove from the heat and then spoon the chocolate mixture into the tart shells. I like meringue on mine but H wants hers to be just plain chocolate.
If you want meringue, then beat the egg whites and add a few tablespoons of sugar slowly as you are beating. Beat until stiff and then spoon onto the pies and bake until golden brown. If you don’t want meringue then just put the egg whites in a covered bowl in the refrigerator. You can use them for an omelet or add them to a quiche mixture.
You can use the same recipe to make lemon or coconut pie by just replacing the chocolate with lemon juice or coconut.