Cocoa Creme Pie

Do you like pudding? Then this is the pie for you. Dont like pudding? Well, you may want to try this anyways because this pie has found its way in the hearts of even the least sweet-toothed people there are. My step-dad is one of them, and he dislikes both pie and pudding (I know, inhuman, right?). However, once he had a bite of this rich yet light chocolate-y goodness, he took back his harsh feelings on pie.

I found this recipe in 'Hershey's 1934 Cookbook', published by Hershey Foods Corporation. I adapted it slightly, but not much. I recommend, if you like chocolate, looking into this book. Maybe you can find recipes from it online, or find the book on ebay, but its amazing. Every single thing I have made from it has nonfailingly been one of the best desserts ever. So, without further adu, here's Cocoa Creme Pie.

For Crust (9-inch, one crust):
1/3 cup plus 1 T. shortening
1 cup all-purpose flour
1/4 t. salt
2-3 T. cold water

Sift flour and salt together then cut shortening into mixture until you have particles roughly the size of beads. Sprinkle in the water, start with one tablespoon then add on, until the dough forms a ball and cleans the side of the bowl. You may not need the 3rd tablespoon.

Lightly flour a cloth covered table or board and shape dough ball into a flattened round, then roll out until its 2 inches larger around the upside-down piepan (use it as a guide). Place it into the pan and press into the bottom and sides. Flute the edges, or just trim them, and prick thoroughly both the sides and the bottom. Bake at 475 degrees for 8-10 minutes, until its light brown. Take out and cool.

For the Pie Filling:
1/4 cup Cocoa powder
3/4 cup sugar
3 T. cornstarch
1/4 t. salt
2 cups milk
2 egg yolks, slightly beaten
1 T. butter
1t. + 1/2 t. vanilla

In a medium saucepan, mix the cocoa, sugar, cornstarch and salt. Then stir in milk one cup at a time, mixing thoroughly until smooth. Cook at medium/low heat until filling gets thick, stirring constantly, then boil for one minute (still stirring). Remove from heat and mix half of the chocolate mix into the egg yolks, then blend that back into the saucepan. Boil for another minute, stirring all the while, then remove from heat again. Stir in butter and vanilla. Pour this into the pie shell and set aside.

For the meringue:

2 egg whites
1/4 t. cream of tartar
1/4 cup sugar
1/2 t. vanilla

Beat the egg whites and tartar together until it gets foamy. Add the sugar and beat until you have stiff peaks. Beat in the vanilla. Pour meringue on top of the pie.

Brown pie in oven at 400 degrees for 8-10 minutes. You can serve immediatly, or put it in the fridge (I suggest covering with tin foil. Best for 24 hours after but its still good after!) and serve cold. Enjoy!! :)