This baker and biker travels Texas roads in search of the perfect pie
Imust confess to my pie addiction. All types at all times — fruit, cream, double-crust, cookie crust — it doesn’t matter. I’m one of those people who asked my mother for pie instead of cake on my birthdays.
Cherry pie à la mode was my youthful choice. I’m betting I’m not the only one. My second addiction, motorcycles, converges nicely with my pie addiction. I have cruised the backroads, searching out small-town diners and cafés like a two-wheeled special agent. As a matter of fact, motorcycles and pies are so entwined, there are websites devoted to the pursuit. I’ve had every kind of pie made at Bluebonnet Café in Marble Falls. And I never passed the Cottonwood Inn in La Grange without stopping for pie — cream pies topped with towering meringue, filled with banana, coconut or, our featured dessert this month, chocolate.
SWEET CHOCOLATE PIE
1 (9-inch) pie crust baked (your favorite recipe or store-bought)
11⁄2 cups granulated sugar
5 tablespoons cocoa
4 tablespoons flour
1 (12-ounce) can evaporated milk
4 egg yolks
2 teaspoons vanilla extract
4 tablespoons butter
For the meringue:
4 egg whites
2 tablespoons granulated sugar
Bake your pie shell and let it cool before adding filling.
In a large bowl, whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into 3 pieces and add to filling. (The butter will melt while cooking.)
Cook on stovetop over medium high heat, stirring constantly, about 9-10 minutes until filling thickens.
Once the filling thickens, pour into cooled pie shell and let cool 10-12 minutes before adding meringue.
Beat the egg whites until peaks form. Add the sugar and beat for a minute more.
Spread on top of pie and bake in a 350 F oven for 10-12 minutes until brown on top. You also can do this under the broiler, but be vigilant as it’s easy to burn.