CHOCOLATE CUSTARD PIE

Custard:
* 3/ 4 cup sugar
* 2 Tablespoons self-rising flour
* 1 Tablespoon Cocoa (adjust to your preference for chocolate taste)
* 2 egg yolks (save whites for Meringue)
* 1 teaspoon vanilla extract
* 2 cups whole milk

Meringue:
* 2 egg whites
* dash of sugar (to taste)
* dash of vanilla extract (to taste)

* Pre-baked pie shell (either store bought or made from scratch)

Mix dry ingredients well. Combine with wet ingredients and blend until smooth. Heat mixture over medium heat, preferably in a cast iron skillet.  The liquid can boil slightly but shouldn’t be so hot that it is popping. Continually stir to prevent burning. Remove from heat once it starts to get reasonably thick. Don't let it cook too long!!

Stir hot custard to smooth out any lumps. Pour into a pre-baked pie shell.

In a small mixing bowl, beat the two egg whites, sugar, and vanilla until peaks start to form. Spread the thick egg mixture over the top of the pie.  Broil in oven until the peaks start to turn ‘light brown’. Be careful, it doesn't take long and will turn black only seconds later.

Place the custard pies in the fridge, or Grandma's porch on a cool night for a few hours until the custard congeals. Enjoy!!

ALTERNATIVES:
For a richer variety of pie, substitute 2 cups milk for 1 cup milk and 1 cup evaporated milk. Or, for an alternative to chocolate, make the custard without cocoa and with a little bit more vanilla extract. Layer the vanilla custard mixture in a big bowl with vanilla wafers and fresh banana slices.

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