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1
FOR PIE CRUSTS (2 crusts).
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2
Mix flour & salt in mixing bowl.
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3
Using pastry blender, cut in Crisco until pea size.
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4
Add cold water and mix with fork.
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5
Form ball with hands. Don't over mix.
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6
Roll out on floured pastry sheet.
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7
Bake at 375-400 until golden brown.
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8
FOR PIE FILLING (for 1 pie):
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9
In large mixing bowl combine sugar, flour and cocoa.
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10
Add milk using wire whip and Mix well.
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11
Cook in microwave for 2 minutes and whip.
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12
Cook in microwave for another minute and whip.
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13
Add beaten eggs and cook for 2 minutes in microwave and whip. (You may need to cook for another minute or two until the right consistency.).
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14
After cooking add butter and vanilla.
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15
Cool for a few minutes and pour into cooked pie shell.
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16
Cover filling with plastic wrap and refrigerate.
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17
When pie is chilled, top with 7 minute frosting (see recipe below).
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18
Use a kitchen torch to brown frosting.
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19
FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies.
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20
Place all ingredients except vanilla in top of double boiler (not over heat).
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21
Beat 1 minute with electric mixer to blend.
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22
Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).
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23
Remove from boiling water. Add vanilla, beat till spreading consistency, 2 minutes.
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24
Spread on chilled chocolate pies. Brown top with cooking torch and serve.
