My Great-Grandma, Momma to everyone in our family raised ten kids with her husband (Papa) in Porter, New Mexico. Moving in from Texas where our family had been since the 1830’s, they became ‘dirt farmers’ from 1918 through 1963 when she and Papa sold out and moved to the big town of Tucumcari. They farmed through the Dust Bowl, the Depression, sent three sons off to World War II, and raised a family of hearty, hard-working people. They are the heart of our family.
The Chocolate Pie recipe is below. If you make two of these, and a red velvet cake, and a German chocolate cake, a pot roast, a ham, five pounds of mashed potatoes, homemade rolls, fresh black-eyed peas, fried okra, sliced cantaloupes from the garden, fried squash, macaroni with tomatoes, and a bowl of cucumbers and onions in vinegar, you’ll get close to approximating Sunday dinner at Grandma’s. Number of servings? About 14 aunts and uncles and 32 cousins.
Recipe Ingredients 1 PRE-BAKED PIE SHELL (OR HOMEMADE IF YOU’RE LIKE MOMMA)
Filling
3 CUPS WHOLE MILK 3 EGGS 1 1/2 CUP SUGAR 1/2 CUP FLOUR 2 TABLESPOONS COCOA 1/2 TABLESPOON BUTTER 1 TEASPOON VANILLA Mix all ingredients. Pour into precooked pie shell. Let set at least a half hour until it cools. You can refrigerate while making the meringue for the pie.
Meringue
5 EGG WHITES
1/2 TEASPOON CREAM OF TARTAR
1/2 TEASPOON VANILLA EXTRACT
PINCH OF SALT
1/2 CUP GRANULATED SUGAR
Whisk egg whites until frothy, then add the cream of tartar, salt and vanilla extract. Continue to whisk all ingredients together, gradually adding the granulating sugar. Beat until glossy and stiff peaks form.
Add to pie top after it has fully cooled.
** Hint – separating eggs is easiest when they are cold, but then let the egg whites come to room temperature (about 30 minutes) before making the meringue. This will help them whip to maximum volume.