Associate editor Nola McKey recently tried Blessing Hotel and Coffee Shop owner/cook Helen Feldhousen’s recipe for chocolate pie, and pronounces it a good ’un. The recipe, which follows, is included in Sheryl Smith-Rodgers’ book Texas Old-Time Restaurants and Cafes (Republic of Texas Press, 2000), which features recipes from places (like the Blessing) that have been around at least 20 years.
- 1 c. sugar
- 1/3 c. all-purpose flour
- 5 T. cocoa
- 2 c. milk, divided
- 3 eggs, separated
- 1 T. butter or stick margarine
- 1 tsp. vanilla
- 1 baked 8- or 9-in. pastry shell
- 7 T. sugar
Sift 1 c. sugar, flour, and cocoa together into the top of a double boiler. Stir in 1 c. milk, and mix well; set aside.
In a small bowl, combine egg yolks and remaining cup of milk, and beat well. Add egg-milk mixture to first mixture, and mix well.
Cook over boiling water, stirring constantly, until thickened.
Remove from heat, and add butter and vanilla. Stir well, and pour into pie shell.
Beat egg whites until soft peaks form, then gradually add 7 T. sugar, and beat until stiff. Spread meringue over filling, sealing to edge of pastry.
Bake at 350 degrees for 12 minutes. Cool completely before serving.