A Year-Round Guide to Franklin and Nantahala

We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by

Madison County Championship Rodeo

We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by

Rosemary and Goat Cheese Strata

We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by

Chocolate Meringue Pie

We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by hand for her children and grandchildren. Her daughter-in-law Judy, who sent us the book, says Whisnant, age 93, is famous in her community for her good cooking.


For the chocolate pie:
¾ cup sugar
3 tablespoons cocoa
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
2 egg yolks
1 teaspoon vanilla
1 8-inch pastry pie crust, baked

For the meringue topping:
2 egg whites
4 tablespoons sugar
¼ teaspoon cream of tartar

For the chocolate pie: Mix first 5 ingredients in a quart pan. Stir constantly over medium heat until mixture thickens and boils. Mix small amount into beaten egg yolks, then blend into mixture in pan, boil, and stir for 2 minutes. Remove from heat. Add vanilla. Mix well. Pour into crust.

For the meringue topping: Beat all ingredients together until stiff peaks form. Spread on top of pie while filling is hot. Bake at 325° until meringue is set and golden.

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This story was published on Jan 15, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.