This pie, one of the most popular at the Staunton eatery, has a medium-dark chocolate filling topped off with mounds of fresh meringue. Vivian Obie, a cook and baker for the restaurant for over forty years, remembers her first day as a baker, which was an Easter Sunday—one of the busiest days of the year. She recalls using this recipe to make chocolate pie: “The baker who usually made the chocolate pie called in sick. I thought I could do it. I made it and it looked so pretty with the meringue on it and all. I thought I had it made. But when they sliced it, the pie ran all over the place. The chocolate just wasn’t thick enough.” If you follow the instructions and make sure the pie is cooled completely, then don’t worry—it will turn out great.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　3 egg yolks

　　1 cup sugar

　　1/4 cup cocoa

　　1/4 cup cornstarch

　　1/2 to 3/4 cup water

　　3 cups milk

　　1 tablespoon unsalted butter

　　2 teaspoons vanilla extract

　　1 recipe Mrs. Rowe’s Meringue (page 24)

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Stir together the egg yolks, sugar, cocoa, cornstarch, and just enough of the water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from the heat and stir in the butter and vanilla, then pour the filling into the crust. Top with the meringue, sealing the edges well.

　　

Step 3

Bake for about 30 minutes, until the meringue is golden brown. Cool for at least 1 hour on a wire rack before slicing. Serve at room temperature or chilled.

　　Mrs. Rowe's Little Book of Southern Pies