From Left, Robert Mowry (my father), Juanita Boring Mowry (his mother, who gave us the recipe), Velda Chucalo Mowry (today’s cook) and Christopher Mowry (her son). 1983. This isn’t a photo of 4 generations … because I was taking the photo.
This is old-fashioned chocolatey goodness. This recipe was handed down from Juanita Boring Mowry, who never measured anything when she made this pie … she just poured the ingredients in her hand, and made it right. Every time. Velda convinced her to slow down long enough so she could transcribe the recipe.
You are welcome.
Ingredients
- 3 Tbsp Hershey’s Cocoa
- 4 Tbsp flour
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 3 cups Half & Half or Whole Milk
- 1 egg yolk
- 1 Tbsp butter
- 1 tsp vanilla
- 1 pre-baked pie crust
Directions
Stir together cocoa, flour, salt and sugar in large sauce pan. Mix together Half & Half and egg yolk. Combine with dry ingredients.
Put over medium heat stirring constantly until bubbly and the mixture thickens. Take off heat. Add butter and vanilla. Stir until almost cool. Pour into crust.
Sit for several hours to thicken before cutting.
Top with whipped cream.
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