Chocolate Pie

From: JustInTime

On Sep 18, 2009

I too was confused by the milk ingredients. I went with 1 cup of milk along with the can of evaporated milk. Seemed to work OK. I used three egg whites for the meringue but I think I could have simply used the egg whites from the eggs called for in the recipe.

From: Wl Lynn

On Aug 18, 2009

Rich and Creamy! I made it just the way it is here, except I used dark cocoa because that is what I had on hand. I was a little confused about the milk, the way it is written, but it worked out great!

From: Deise Hunt

On Jan 16, 2001

I am a true chocolate pie lover. I cooked the pie as directed using one deep dish 9" pie pan and a ready made refrigerated pie crust (next time I will make it with my own crust). The filling sliced very well and yet it was creamy and delicious. I made the meringue using the 2 egg whites from the eggs used in the filling, adding 1/4 tsp of cream of tartar and 3 tbsp of sugar, and then baking at 400 degrees until golden. Over all very good.

From: mapaklenk

On Nov 29, 2008

Excellent creamy pie! I, too, only got one pie out of this - and an 8 inch one at that. The shell was filled to the rim, but that's usually how I do mine. I wasn't sure what the (mixed) was in the directions, but just added another cup of milk along with the evaporated milk and hoped for the best. Guess that was right. For a perfect pie, be sure to make a whipped cream topping. I would have made meringue, but had some meringue-a-phobes here for Thanksgiving, so will use the whites with an additional whole egg for an omelet to serve them this morning! Thanks for sharing