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Ingredient
“Shocklet” Pie
Introduce
Chef :
Sonya Bankester“Shocklet” Pie
I lurve chocolate pie, don’t y’all?
I prefer whipped cream on my “shocklet” pie. I used the meringue for Seaform Nut Kisses.
Ingredient
1/4 cup
sugar
5 Tbsp
unsweetened cocoa powder
1/4 cup
all-purpose flour
1 (12 fl oz)
can evaporated milk
1 tsp
vanilla extract
1/4 cup
butter, cut up
Cooking instructions
* Step 1
Preheat oven to 360*F
* Step 2
In saucepan, whisk 2 cups sugar, cocoa powder, and flour. Whisk in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked crust.
* Step 3
Bake in preheated oven for 35 to 40 minutes or until pie is not “wobbly” when shaken.
* Step 4
Beat egg whites in clean glass or stainless steel chilled bowl, until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
* Step 5
Return to oven and bake until meringue is golden brown.
* Step 6
Cool, refrigerate until ready to serve.
Note: if there is a photo you can click to enlarge it
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