“In "Southern Pies' by Nancie McDermott”
2hrs 15mins

Ingredients Nutrition

  • pastry dough, for a 9-inch single-crust Pie
  • Filling
  • 1 cup sugar
  • 12 cup cocoa
  • 3 tablespoons cornstarch
  • 14 teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • Meringue
  • 3 egg whites
  • 6 tablespoons sugar


  1. Line a 9-inch pie pan with crust; crimp the edges decoratively.
  2. Line and fully bake the crust; set it aside to cool.
  3. Filling: in a bowl, combine the sugar, cocoa, cornstarch, and salt; stir with a fork to mix well.
  4. In a medium saucepan, combine the milk and egg yolks; stir with a fork to mix well.
  5. Add in the sugar-cocoa mixture ; use a fork to mix well.
  6. Place over med-high heat; cook, stirring often, until the mixture comes to a gently boil.
  7. Decrease heat to medium and continue cooking/stirring and scraping the sides and bottom of the pan often, until the filling becomes shiny and thickens to a silky, rich texture, 3-5 minutes.
  8. Stir in the vanilla and pour the filling into the baked piecrust.
  9. Set aside at room temperature while you prepare the meringue.
  10. Heat oven to 325°.
  11. Meringue: in a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  12. Increase the speed to high, and beat until the egg whites begin to thicken to the texture of cream.
  13. Add in sugar 2 tablespoons at a time, beating well after each addition, until the meringue is thick, shiny, and able to hold curly firm peaks.
  14. Spread the meringue evenly over the cooked pie filling, sealing the edges to the pie crust completely and then piling the egg whites higher in the center of the pie.
  15. Use a spoon to form curly peaks all over the meringue.
  16. Place the pie in the oven and bake until the meringue is handsomely golden brown, 10-15 minutes.
  17. Cool to room temperature and serve.

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