Publication Date 09-01-2014
No. Pages 231
No. Recipes 300
 
Make check payable to: Justine Lee

Mail Orders to:
Justine Lee
PO Box 14813
Greensboro, NC 27415
Phone 336-339-5490
Email justine@triad.rr.com

Featured Recipe:

JUSTINE'S CHOCOLATE MERINGUE PIE *****

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Ingredients:
2 (9 inch) pie shells, baked
2-1/2 cups sugar
4 heaping tablespoons cocoa powder
6 heaping tablespoons flour
1/4 teaspoon salt
6 eggs separated (save white for meringue)
2 teaspoons vanilla flavoring
2 cups whole milk
2 cup evaporated milk
1/4 cup butter (cut in cubes)
Directions:
Stir together sugar, flour salt, and cocoa in a heavy 3 quart pot. Beat egg yolks with milk, stir into dry ingredients. Add butter and cook over medium heat stirring constantly until mixture thickens and just begins to "bubble". Stir constantly or this filling will scorch. Remove from heat, stir in vanilla and pour into baked pie shells. Beat egg whites until stiff or forms a peak, then add sugar, beat to mix the sugar. Spread on top of pies and brown in oven at 325 degrees. Remove pies from oven when meringue is nicely brown. Let cool 45 minutes or more before you cut these pies. Makes (2) pies.

Price $15.00
Shipping $5.00

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