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Stock Yard Restaurant: Chocolate Pie


Chocolate Pie

Stock Yard Restaurant Recipe

1 cup sugar
1/2 cup all-purpouse flour
2 tablespoons cocoa
1 cup whole milk
1/2 cup evaporated milk
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1( 9 inch) baked piecrust

In the top of a double boiler combine the flour, sugar and cocoa. Add the milk an mix well. Over medium heat, cook the ingrediants until heated through. Add the egg yolks and contine cooking, stirring occasionally until the mixture is thickened, about 15 minutes.

Remove pan from he heat and stir un the vanilla and butter. Pour the filling into the baked pie crust and cover with meringue.

Meringue:
3 egg whites, reserved
6 teaspoons sugar
1/8 teaspoon cream of tartar
1/8 teaspoon cornstarch
1 tablespoon coconut, reserved

Preheat oven to 350 degrees. In a small bowl and using an electric mixer, slowly beat the egg whites until frothy. With the mixer on medium speed beat the whites until they begin to turn white. With the mixer on high slowly add sugar, cream of tartar and cornstarch. Continue beating ntil the mergue on top of the pie and sprinkle with the reserved coconut. Bake until the meringue is golden brown.

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