Audrey’s Favorite Chocolate Pie

Submitted by Linda Smith, courtesy of Nita Crocker

Ingredients

  • 9-inch deep-dish pie crust, baked
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cocoa
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 cups whole milk
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
With plastic wrap over the top while it cools

Instructions

  • Bake a 9” pie crust and have ready in dish
  • In a large saucepan, combine dry ingredients and milk. Heat over medium and stir until mixture starts to thicken.
  • In a separate bowl, beat two egg yolks and temper the beaten yolks with filling mixture. Then add tempered egg mixture to the filling mixture. Continue cooking & stirring until thick. Be experienced enough to know when it is thick enough.
  • Remove from heat and add vanilla and butter. Stir until smooth. Let mixture cool for about 15 minutes.
  • Pour partially cooled mixture into pie shell. Cover pie with plastic wrap (to prevent forming a skin). Refrigerate pie at least a couple hours before serving.