Recipe of the Week : Chocolate Meringue Pie

I’m enjoying sharing recipes from the great cooks of Lewis County.  Last week’s article garnered so many positive responses for the lovely Hazel Staggs Churchwell’s Popcorn Balls, I decided to give readers another glimpse into Lewis County’s food history and the cooks who make it so good.

This week’s recipe and memories were submitted by Nicki Jones, granddaughter of Mrs. Ruby Webb.

Please submit a recipe, memory, and photograph of the cook in the format below to lewiscountycooks@gmail.com.

A historic cookbook is also in the works.  Your recipe will be added to the cookbook for future Lewis County generations.

Recipe

Born July 25, 1928, the lady I called Mamaw grew up in Hohenwald, Tennessee, in a little community called Blondy.  She married Marcus Byron Webb on February 25, 1947. They both lived in the Blondy community and before they got together, my grandmother used to look out her window at Mark and she would say, “Ain’t he pretty!”

Ruby worked at Henry I. Siegel from the time it opened until the plant closed.  She and papaw had two children, Patricia Ann Webb Gandy, and Marcus Webb Jr. They lived on Ponderosa Drive later in life.

My Mamaw was a great example of what a wife and mother should be.  She died on March 14, 2001, from complications during a pacemaker implant.

One of my favorite foods she made was Chocolate Meringue Pie.  She always said that she did not measure anything and did not have a recipe, but one day I finally got her to sit down and give me her pie recipe.  Enjoy!

Chocolate Meringue Pie

1 cup Sugar

2 heaping Tbsp flour

2 heaping Tbsp cocoa

3 egg yolks

1 1/3 cups (sweet) milk

1 tsp Vanilla flavoring

Pie shell (pre-made)

Cook pie shell according to directions.  Mix all dry ingredients and remove all lumps.  Add beaten egg yolks, then milk gradually. Place over medium heat stirring constantly until mixture thickens.  Remove from burner, add vanilla and stir well.  Place in cooked pie shell.

Meringue:

3 egg whites

3 Tbsp ice water

1/2 tsp cream of tartar

6 tsp sugar

Place egg whites, ice water, and cream of tartar in a mixing bowl.  Beat until it stands in peaks. Fold in sugar gradually.  Cover pie filling and “peak” meringue with the back of a spoon.  Bake in a preheated oven until brown at 350°.  Using broil will help brown meringue.

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