This recipe for Mom’s Chocolate Pie comes from a loyal reader’s mother. It’s about 100 years old and has stood the test of time in their family. It’s one you’ll want to make again and again (and again).

Filling

Ingredients1-1/2 cups sugar1 tablespoon cocoa1/4 cup flour1/2 teaspoon salt1 cup cream1/2 cup whole milk4 eggs, separated1 tablespoon butter1 teaspoon pure vanilla1 baked pie crust; should be of the deep-dish variety

Instructions

1. In a bowl, combine sugar, flour, cocoa, and salt and set aside. 
2. Separate eggs, reserving whites in a clean, chilled bowl for topping. 
3. In a saucepan, combine cream, milk, and cocoa mixture and cook over medium-low heat, stirring constantly, until slightly thickened. Beat egg yolks until thick.
4.  Add small amount of chocolate mixture to egg yolks and stir. Then, add the egg yolk mixture to the chocolate mixture and cook over medium-low heat until it is very thick. 
5. Remove from heat and add butter and vanilla. Stir, and set aside to cool.

Topping

Ingredients1 teaspoon cream of tartar4 egg whites (reserved from the Filling)1 cup sugar

Instructions

1. Preheat oven to 350°F. In a chilled mixing bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff (but not dry) peaks form. 
2. Pour cooled filling into the pie crust, and top with meringue. Bake for 12 to 15 minutes, or until meringue is just lightly browned.