Ready to eat

Chocolate Sunday Pie
By Phyllis Dyroff

1 cup canned milk (evaporated)
1/2 cup water
1/4 tsp nutmeg
3 egg yolks
1/2 cup sugar
1/8 tsp salt
1tbsp knox gelatin soaked in 3 tbsp water
1/2 tsp vanilla
3 egg whites
1 cup whipping cream
1/4 cup cocoa
1- 9” baked pie shell

Heat milk, 1/2 cup water and nutmeg in the top of double boiler over simmering water.

double broiler

Beat yolks, sugar, salt until light.

beat yolks, salt and sugar until light

Add to first mixture and cook until it is the consistency of thick cream.
Remove from heat and add gelatin soaked in water plus vanilla. Cool.
Beat egg whites until very stiff.
Fold into cooled mixture.

fold into cool beaten mixture

Pour into baked 9” pie shell and put in the refrigerator.

Eggs folded into beaten creamy mixture

Whip cream, (sweeten) until stiff
Spread pie with whipped cream completely and sprinkle with cocoa

Not ready yet….it needs to sit for a few hours….

Pie should sit in refrigerator for 2-3 hours until cocoa is “wet”.

ENJOY!