2 cups plus 6 teaspoons sugar, divided
¼ cup unsweetened cocoa powder
¼ cup all-purpose flour
3 large eggs, separated
2 (12-ounce) cans evaporated milk
½ cup (1 stick) margarine
1 teaspoon vanilla
2 (9-inch) piecrusts, baked
In a large saucepan combine 2 cups of the sugar, the cocoa powder, flour, egg yolks, and evaporated milk. Cook over medium-high heat, stirring constantly, until thickened. Remove from the heat and stir in the margarine and vanilla. Blend well. Pour the mixture into the baked piecrusts.
In a large bowl beat the egg whites, gradually adding the remaining 6 teaspoons sugar. Beat until stiff peaks form. Spread on top of the pies. Place the pies under the broiler to lightly brown the meringue.
Makes 16 servings
Beverly Davis, Vice Queen Rambler
The Rambling Roses,
Villa Rica, Georgia