Adrians Boutique

Linda Pauls
Buhler, Kansas

Chocolate Pie

Crust:
1 c. flour
1/2 tsp. salt
1/3 c. shortening
2 to 3 T. ice water

Preheat oven to 450 degrees. Prepare pastry by mixing flour and salt in a medium bowl.  Cut in shortening until crumbs resemble size of peas, add water 1 T. at a time, stirring with a fork, until dough forms into a ball.  Roll out and fit into pie plate, finish edges.  Prick bottom and sides of crust about 50 times or so; bake for 9-11 minutes or until golden brown.  Remove from oven and set aside.

Filling:
3 c. milk
1 c. sugar
3 to 4 T. cocoa
4 T. flour
2 T. corn starch
1/2 tsp. salt
3 to 4 eggs, separated
1 tsp. vanilla
1 T. butter

Heat 2 1/2 c. milk; mix all dry ingredients together and mix with remaining 1/2 c. milk; add to hot milk – cook until it starts to thicken; stir often.  Separate eggs, save whites for meringue.  Beat yolks slightly, add some of the hot mixture to yolks, then mix all together and cook until it thickens.  Remove from heat, add vanilla and butter.

Meringue:
3 to 4 eggs whites
1/4 tsp. cream of tartar
4 T. powdered sugar

Beat egg whites and 1/4 tsp. cream of tartar until soft peaks form. Gradually add the powdered sugar and beat.  Stir the filling, pour into baked crust and top with meringue making sure to seal the edges well.  Bake at 375 derees for 8-10 min until nicely browned.  Remove and cool, later refrigerate.

Filling may also be cooked in the microwave.

*NOTE:  Linda Pauls is an award winning baker and has many championships at the Kansas State Fair under her apron.  Linda and her husband were custom wheat harvesters for many years and she has cooked thousands of meals for their family and crew.  I am so thrilled that she was a contributor to our cookbook! Thank you Linda!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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