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Monday, April 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 3 TBS cocoa
  • 1 cup sugar
  • 5 TBS all-purpose flour
  • 1 3/4 cup milk
  • pinch of salt
  • 8 egg yolks, beaten (save whites for meringue)
  • 2 tsp. vanilla
  • 1 8-inch baked pie crust
  • Meringue:
  • 3 egg whites
  • 3 TBS sugar
  • 1/4 tsp. cream of tartar
In a saucepan, mix cocoa, sugar and flour. Add milk, salt, egg yolks and vanilla. Cook over medium heat until thick, then pour into pie crust.
Preheat oven to 325 degrees. In a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to whip until meringue stands in stiff peaks. Spread evenly over pie, sealing to edge of pie shell. Bake for 25 minutes or until meringue browns. Cool completely before cutting.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
A-CO - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
McKinney - Lennox Industries - Click for Website
The Eye Site - Click for Website
Lockman & Associates - Click for Website