Chocolate Pie

Chocolate Pie
From: Mary Chesney

2 1/4 cups sugar
3/4 cup cocoa
pinch of salt
1 heaping cup plain, all-purpose flour
Mix in heavy pot.

To dry mixture add:
3/4 cup evaporated milk (1 small can)
4 cups water
5 egg yolks---save egg whites for meringue if desired
2 tablespoons butter or margarine

Cook until thick on low to medium heat stirring constantly. Let cool. To cool, set pot in cold water (in sink) and stir until cool; then add 1 teaspoon vanilla, stirring until well blended. Pour into already baked pie crust.

Top with meringue if desired.

YIELD: 2 pies

Classic Crisco Crust for two 9-in pies

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Combine flour and salt in bowl.
2. Cut in shortening using pastry blender (I use a fork) until all flour is blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Divide dough in half.
5. Press dough ball between hands to form 5 to 6 inch "pancake". Flour rolling surface and pin lightly. Roll dough into a circle.
6. Trim one inch larger than upside-down pie plate. Loosen dough carefully.
7. Fold into quarters. Unfold and press into pie plate.
8. Fold edge under and flute with fingers or press with fork.For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.