Anny's Red Plate: Eat Pie

One of the most delicious pies anyone can make is very simply a good old-fashioned Chocolate. From the flaky, buttery crust, to the dark, creamy filling and finally, the squish of perfectly baked meringue that's been whipped, then sweetened and generously spread over its luscious circumference.
My grandboys and their dad came over for Sunday dinner last weekend and I couldn't resist digging out my old pottery pie plate, my recipe and all the necessary ingredients to create one of our favorites. Made them very happy too, but of course, their Nanny made it just for them with lots of love in every step.

My Pie

Chocolate Pie

1 cup sugar
5 tablespoons all-purpose flour
4 tablespoons cocoa
Pinch of salt
2 cups whole milk
2 egg yolks
1/2 stick butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 egg whites
3 tablespoons sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 baked pie shell

In a sauce pot mix until well blended the first 4 dry ingredients (sift together if you like). Add the milk and stir over low/medium heat cooking until slightly thickened. Temper the beaten egg yolks with a bit of the hot custard and stir into the pot in a thin stream, beating all the while. Cook until sufficiently thickened and add the butter. Remove from the heat and stir until the butter is melted, then drop in the vanilla and almond. Give it another stir and pour into the baked pie shell. Prepare the meringue by combining the egg whites, cream of tarter, the last teaspoon of vanilla then beat with a hand mixer on high speed. When you have achieved soft peaks, slowly add the sugar and beat to fairly stiff peaks. Spread over the entire pie sealing the edges to the baked crust.
Bake in a moderate oven until the meringue is set and golden brown.

For the crust:
2-1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup cold butter
1/4 cup cold shortening
1/3 cup ice water

Cut the butter and shortening into the flour and salt until fairly small pieces of butter/shortening are visible. Add the water a bit at the time and bring together the flour/fat mixture into a ball. This makes 2 crusts so half the dough and wrap each with plastic wrap. Place in fridge to chill. Or reserve one for later use by freezing.

Roll out one of the discs of the dough large enough for the pie plate. Gently place in the plate by folding in half and lifting into the the dish. Flute the edges and prick the bottom of the pie crust to allow steam to release during baking. Bake in a moderate/high heat until done and slightly browned. Remove and cool for the addition the filling.