Chocolate: Lucille's Decatur Reunion Chocolate Pie

posted by SandyOH 03-07-100 5:24 PM

* Exported from MasterCook *
Lucille's Decatur Reunion Chocolate Pie
Recipe By : Partyline - Sept. 9, 1989
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peanut Butter Mixture:
1/3 cup peanut butter
3/4 cup powdered sugar
1 baked 9-inch pie crust

Pie Filling:
1 cup sugar
3 tablespoons cocoa
2 tablespoons cornstarch
1/4 cup butter or margarine
1 tablespoon vanilla
1 cup milk
3 egg yolks -- beaten

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon cornstarch


Preheat oven to 300 F.

Blend together peanut butter and powdered sugar until mealy; sprinkle in the bottom of cooled, baked pie shell.

To prepare pie filling, mix together all dry ingredients, adding enough milk to make a smooth, stiff paste. Add the rest of the milk and cook over medium heat until thick. Remove from heat and add a small amount of beaten egg yolks, a little at a time, mixing well. Return to heat, stir constantly, until thick; add butter and vanilla. Pour over peanut butter mixture in baked pie shell.

Beat egg whites until stiff, add cream of tartar. Combine sugar with the 1 teaspoon of cornstarch and gradually add, beating well after each addition. Beat until shiny and stiff. Pile on pie and bake at 300 F. until browned, about 15 minutes. (Be sure to spread meringue to cover all filling.)

Serves 6


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