Best Chocolate Pie!

Last Thursday I got up at 5:30 am to make three of these 'delish' pies for a luncheon. They were such a big hit that I promised I would post the recipe! If you like your chocolate pie, dark and rich you're going to love this one! But before I share the ingredients I must acknowledge the special woman that gave it to me. Her name...Johnnie Onita Hughes, but I had the pleasure of calling her grandmother. She was loved for many things, including beautiful pies and cakes. Once, when I was in college, I spent a week with her during which she taught me the art of pie making. Consequently, I can not make this pie (or see a purple iris) without remembering her. So it is with great delight that I share my grandmother's, Fudgey Chocolate Pie. It's the best I've ever eaten!

FUDGEY CHOCOLATE PIE
make 1, 9 inch pie

2 cups granulated sugar

4 tablespoons flour

2 tablespoons (rounded) Hershey's Cocoa

pinch of salt

2 cups of whole milk

2 egg yolks

Mix all of the dry ingredients into a medium saucepan. Stir until well

combined. Then add 1/2 of the milk (1 cup) and 2 egg yolks to the dry

ingredients and stir well into a smooth thick paste. Stir in remaining 1 cup of milk

and cook over medium to medium-low heat. Stirring constantly until mixture

begins to bubble and thicken. Remove from heat. Cool. Stir occasionally and pour into a

baked pie crust.

If you are a meringue fan carry on .... , but if you prefer whipped cream then cover

the pie w/ buttered wax paper and refrigerate until cool. Before serving, whip

heavy cream in an electric mixer. When cream begins to thicken, sweeten with

1/2 cup of sugar, plus 1 teaspoon of vanilla extract. Spread on top of chilled pie

and serve with a smile.

I'd like to make an important recommendation. If you are going to go to the

trouble to make this pie, bake a decent pie crust for heaven's sake! At the very

least, use Betty Crocker's Pie Crust Mix, which is far better than refrigerator or

frozen crusts. Trust me on this.

If your pie plate is a 9" deep dish or larger, double the recipe and make more

whipped cream.

One last thing. For a thicker chocolate custard filling use Pet canned milk instead

fresh milk.