Aunt Clara’s Iron Skillet Chocolate Pie

If you have our cookbook, you can find this recipe on page 56.
If you want to make your own vanilla, get your Madagascar beans the bottle at Vanilla Bean Kings.
Aunt Clara’s Iron Skillet Chocolate Pie
2 cups sugar
4 T flour
4 T cocoa
1/2 cup butter
5 eggs, separated
2 1/4 cups milk
1 tsp Vanilla
1 9" deep dish pie shell, baked
Mix all dry ingredients in a mixing bowl. In 10" skillet, melt butter. Add dry mixture. Mix lightly. Combine beaten egg YOLKS with milk and add into mixture stirring constantly. Cook slowly until mixture is thick. Remove from heat, add vanilla, blend well and pour into baked pie shell.
To make meringue with the 5 egg whites (room temperature), add a pinch of salt, pinch of cream of tarter and 1/4 tsp vinegar to egg whites. Beat until stiff peaks form. Add 10 T of sugar until well blended.
Put meringue on pie and bake at 350 until meringue is lightly browned.
Refrigerate at lest 3 hours before serving.
Cooking is Music to the Soul!