- Baked 8-inch pie shell
- 1 4-oz package chocolate pudding and pie filling mix
- 2 tbspns brown sugar
- 1/2 square unsweetened chocolate
- 2 cups milk
- 2 eggs, separated
- 2 tbspns butter
- 1/2 cup salted peanuts
- Meringue (see below)
Combine chocolate pudding mix, brown sugar, chocolate, and 1/4 cup milk in saucepan. Add egg yolks, and blend well. Then add remaining 1-3/4 cups milk.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in butter. Cool at least 5 minutes, stirring 2 or 3 times.
Scatter peanuts in cool pie shell. Pour on chocolate mixture and spread evenly. Top with meringue and bake in moderate oven, 350 degrees, until delicately browned, about 12 minutes. Cool away from drafts.
- 2 egg whites
- 1/4 tspn cream of tartar
- 1/8 tspn salt
- 1/4 tspn vanilla
- 1/4 cup sugar
Have egg whites at room temperature to obtain greatest volume. Place in a medium bowl with cream of tartar, salt, and vanilla. Beat with mixer at medium speed, until entire mixture is frothy. Do not beat until eggs stiffen.
Add sugar, a little at a time, beating well after each addition. Do not under beat. Beat until sugar dissolves to prevent beading. Continue to beat until stiff, pointed peaks form when you lift beater.
Place spoonfuls of meringue around edge of pie filling. This prevents shrinkage. Pile remainder of meringue in center of pie, and spread to meet the meringue around the edge.
More "Lost" Chocolate Recipes
Classic Toll House Chocolate Chip Cookies (1938)
(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)