Best Ever Chocolate Pie
Filling
1/3 cup flour
1/2 cup Hershey’s cocoa
1 cup sugar
1/2 teaspoon salt
3 egg yolks
2 cups milk
2 tablespoons butter
1 teaspoon vanilla
Mix dry ingredients. Add beaten yolks and milk. Cook until thick, stirring constantly. Pour into baked pie shell.
Cover with meringue of 3 egg whites beaten stiff and sweetened with 6 tablespoons sugar. Brown in slow oven.
Canola Oil Pie crust
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/3 cup Crisco Canola oil
3 tablespoons skim milk
Combine flour and salt in medium bowl. Blend oil and milk into small bowl. Add to flour mixture. Stir with fork until mixture forms large clumps. Press with fingers to form ball. Flatten between unfloured sheets of wax paper or plastic wrap. Peel off top sheet. Flip into 9″ pie plate, remove other sheet. Trim and prick crust and flute edges. Bake 8 to 10 minutes at 475 degrees.
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