Chocolate Cream Pie
2 cups milk
1 cup sugar
2 eggs, separated
3 tbsp. cocoa
3 heaping tbsp, flour (1/2 plain and 1/2 sel-rising)
2 tbsp. butter
2 tsp, vanilla
9" baked pie shell
Scald milk; do not boil. In a bowl, mix sugar, cocoa and flour.
Add a little of the hot milk into flour, cocoa and sugar mixture;
mix well. Add this to hot milk and cook, stirring until mixture
begins to thicken. A-dd beaten egg yolks gradually to hot mixture
and cook on low heat until thick, stirring constantly. Add butter
and vanilla. Cool slightly and fill crust. Top with meringue and
bake 10 - 15 minutes at 350 degrees or until brown.
Servings: 8
Pauline Harpe
Hot Fudge Sauce
1/4 cup cocoa
6 tbsp. margarine
2 cups confectioner's sugar
1 1/2 cup canned milk
Mix and cook over medium heat to desired consistency. Great
with brownies, chocolate cake or ice cream
Angela Bray