photograph by Matt Hulsman

Chocolate Pie:

3/4 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

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.

Meringue topping:

2 egg whites
4 tablespoons sugar
¼ teaspoon cream of tartar

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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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.