Regina's Merrick's Iron Skillet Chocolate Pie
"This recipe has been a favorite in our family since my mother found it in an Eastern Star cookbook that was given to her as a wedding gift in 1963! We’ve tweaked it over the years, and this recipe will accommodate one nine-inch pie pan, or a deep dish frozen pie crust."
Servings: 8
Ingredients
- 1 ½ cups sugar
- 3 tablespoons flour rounded
- 3 tablespoons baking cocoa rounded
- 4 tablespoons butter
- 3 whole eggs separated
- 1 ½ cups milk
- 1 ½ teaspoons vanilla extract
- 1 9-inch deep-dish pie shell baked according to directions or recipe
Instructions
- Mix sugar, flour, and cocoa in a bowl and set aside. Combine beaten egg yolks and milk and set aside. Melt butter in a skillet; add sugar mixture and mix lightly. Add egg mixture and stir constantly. Cook slowly until mixture thickens. Add vanilla and blend well. Pour into baked pie shell. Beat egg whites with sugar (to taste) until stiff peaks appear, then spoon it onto the top of the chocolate mixture. Brown in a 400-degree oven for 5-10 minutes. Makes 8 generous servings.
