I never do this, but I’m going to have to begin with a disclaimer this week. I did NOT make Geneva’s pie, and I have never made it. I HAVE, however, eaten it several, several times, and it is delicious. Of course, if you knew Geneva, you know that she never made anything that wasn’t delicious, right?
The truth of the matter is that I have written at least a million referral letters; my MIL was in the hospital for a couple of days; my daughter had a birthday; my parents had a flood; we are still playing ball in our family, and my nephew is getting married this weekend. In short, I’m NOT cooking this week…period, and if life doesn’t slow down, I may never cook again!
“Back in the depression, we didn’t have recipe books, and we lived in West Texas and took the Dallas Morning News’ the “Semi-Weekly Farm News” for a while. I was not much more than a child, but I would cut out the recipes. I loved chocolate pie so I got this chocolate pie recipe and have used it all of these years.” -Geneva
2 Cups Sugar
1/2 Cup Flour
5 Tablespoons Cocoa
Lump of Butter
3 Cups Milk
1 Tablespoon Vanilla
1. Mix sugar, flour, and cocoa together.
2. Stir in beaten egg yolks and milk.
3. Cook until thickened, stirring constantly.
4. Add flavoring and butter.
5. Pour in baked pie crust.
6. Beat egg whites into meringue and place on top of pie.
7. Brown in oven.
This is enough to make 2 pies.
This same recipe can be used to make other pies. For coconut, leave out the cocoa and add coconut or coconut flavoring instead.
Geneva’s sister Missy said, “Geneva made wonderful peanut butter pies. Over the baked pie crust she would spoon a layer of smooth peanut butter. Then, she would put the custard (without the cocoa) over the peanut butter. The meringue went over all of this, and she might even sprinkle some peanuts on the meringue.
Missy went on to tell me that the custard portion of this pie makes the best banana pudding EVER!