Miss Kay’s Duck Commander Kitchen
Makes 2 (9-inch) pies • Double boiler • Electric mixer
1 stick (1/4 pound) butter
5 squares (5 ounces) unsweetened chocolate (I use Baker’s), chopped
2 cups sugar
2/3 cup all-purpose flour
1 teaspoon salt
1 can (12 ounces) evaporated milk (I use Pet)
1 cup whole milk
6 large egg yolks, lightly beaten (save the whites for the meringue)
1 teaspoon vanilla extract
2 (9-inch) piecrusts, homemade or store-bought, baked as directed
6 large egg whites
1 cup sugar
1 to 11/2 teaspoons vanilla extract
1. Make the pie filling: In the top of a double boiler over simmering water, melt the butter and chocolate. Beat in the sugar, flour, and salt. Add both milks and stir continuously until the mixture thickens. This may take up to 30 minutes.
2. Once it’s thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, for 1 minute.
3. Remove the top from the double boiler. Stir the vanilla into the filling and set aside to cool.
4. Pour the filling into the piecrusts.
5. Make the meringue: Heat the broiler. With the mixer, beat the egg whites on high speed for 3 to 4 minutes, until soft peaks form. Gradually beat in the sugar, then beat in the vanilla. (By now, the peaks should be able to stand and bend over as you remove the beaters.) Spread the meringue over the pie filling.
6. Put the pies under the broiler to brown the meringue. (Watch carefully, as this will only take about 30 seconds.)
7. Chill the pies thoroughly before serving.
A Note from Miss Kay
Meringue can be scary to make, but you can do it. With a little practice you will be impressing your family with a perfect chocolate pie!