Even though she was famous for making this chocolate meringue pie, Dot Hill always credited her mother, Etta Campbell, with the recipe. “We all grew up with that chocolate pie,” she once told me. “Every time I make one, I think about my mother . . . I can see my mother standing there in that kitchen right now, cooking that pie.” Hill died April 15, 2011, at the age of 90.
1 1/4 cup granulated sugar, divided use
3 tablespoons cocoa
3 tablespoons all-purpose flour
1 cup whole milk
1 baked and cooled 8-inch pie crust
2 eggs, separated
1/4 teaspoon cream of tartar
1. Preheat the oven to 350°F.
2. In a saucepan, combine 1 cup sugar, the cocoa, and the flour. Add the milk and the egg yolks. Beat well. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and smooth. Pour into prepared pie shell.
3. In a mixing bowl, beat the egg whites, remaining 1/4 cup sugar, and cream of tartar until very stiff.
4. Spread over chocolate mixture, using the back of a spoon to create swirls and peaks.
5. Bake until lightly browned on top of peaks, about 10 minutes. Cool to room temperature before serving. (Can be prepared in advance; store in refrigerator.)