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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a recipe form a lady in Baton Rouge, Louisiana that I found in my April, 2008 issue of Everyday Food. I HAD try it and am glad that I did. It is an excellent recipe. Read more . D. Raspberry of Baton Rouge, LA. Ingredients:
1(9-in) unbaked pie crust |
1 cup sugar |
3-tbspn unsweetened cocoa powder |
2-tbspn all purpose flour |
1-tbspn plus 1-tspn cornstarch |
1 can(12-ounces) evaporated milk |
3-large egg separated |
3-tbspn unsalted butter, cut into small pieces |
1-tspn vanilla |
2-cups cool whip |
Directions:
1. Preheat oven to 275 degrees.
2. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes.
3. Cool completely; set aside.
4. Put a fine-mesh sieve over a medium bowl; set aside.
5. In a medium saucepan, off heat, whisk together 2/3-cup sugar, cocoa powder, flour, and 1-tbspn cornstarch.
6. Gradually whisk in evaporated milk.
7. Whisk in egg yolks.
8. Place pan over medium heat; whisking constantly, cook until the first large bubble forms about 10 minutes.
9. Reduce heat to low; whisking constantly, cook 2 minutes. Immediately pour mixture through prepared sieve into bowl.
10. Stir in butter and vanilla.
11. Pour warm filling into mixing bowl and chill in freezer for about 20 minutes.
12. Remove from freezer, fold in Cool Whip and pour into baked pie crust; cover surface directly with plastic wrap.
13. Chill at least 2 hours . . . preferably up to 1 day.
14. Preheat oven to LO broil
15. Using an electric mixer, beat egg whites, remaining 1/3-cup sugar, and 1-tspn cornstarch until stiff peaks form.
16. Spread meringue on top of filling, right up to edge of crust. ; bake until meringue is lightly browned - probably about 1-2 minutes.
17. Serve immediately.
18. -Susana in Louisiana
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