• 4 Tbsp. cocoa
  • 1 cup sugar
  • 6 Tbsp. flour
  • ½  tsp. salt
  • 2 ½  cups milk
  • 3 egg yolks
  • 2 Tbsp. melted butter
  • 1 tsp. vanilla

 Put all ingredients except vanilla in a BLENDER and blend thoroughly.  Pour into a double boiler and bring to a boil, stirring constantly.  Boil for approximately one minute.  Remove from heat and add vanilla.  Set aside to cool.

 Pie Crust:

  • 1 ⅓ cups sifted all-purpose flour
  • 1 tsp salt
  • ⅓ cup Wesson oil
  • 3 Tbsp. of cold whole milk

 Preheat oven to 475°

Mix flour and salt.  Pour Wesson oil and milk into one measuring cup (don’t stir); add all at once to flour.  Stir until mixed.  Press into smooth ball, flatten slightly.  Roll out onto pastry sheet and place in 9″ floured pie pan, flute edge and prick thoroughly with a fork.  Bake 8-10 minutes and cool.


  • 3 egg whites (at room temperature)
  • 6 Tbsp. of sugar
  • ¼ tsp. cream of tartar

Beat at high speed with mixer until stiff peaks will form.


Preheat oven to 300°

Place cooled pie filling in crust and top with meringue, make sure meringue is sealed around sides to crust.  Bake 20 minutes @ 300°.  Cool before serving.

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