Becky

Becky

Ingredients:
3 tablespoons cocoa
½ cup plus 1 tablespoon and 1 teaspoon more of flour
3 egg yolks
1 teaspoon vanilla
2 baked and cooled 9-inch pie shells (I like mine a little on the brown and crispy

Directions:
side, as they are less inclined to get soggy.)
In a saucepan, combine hot milk with sugar, cocoa, and flour. Cook for 10 minutes,
stirring constantly as it thickens. (Becky’s note: I use a heat-proof spatula for stirring.)
Beat egg yolks until foamy in a small bowl. Add 2 to 3 tablespoons of hot mixture
from saucepan to yolks to temper them; then add this back to the pan. Cook again until
very thick, at least 5 minutes, stirring occasionally. (I take my phone off the hook.)
This is your most important step. The mixture will seem thick enough after one minute,
but if the yolks are not cooked thoroughly, after the custard is cold it breaks down and
runs.
Take off heat and add 1 teaspoon vanilla. Never put a lid on the mixture while it is
cooling. The “sweat” that accumulates on lid will be absorbed back into the custard
and cause it to break down and become runny. Just stir the mixture occasionally to
keep it from running or pour it directly into the pie crusts and allow it to cool there,
and don’t worry about a film over the top. That tastes good too.
Top with whatever you prefer: meringue, Cool Whip, or real whipped cream.
• Vegetarian
Granny’s Oat and Fruit Gems
These make healthy snacks and great grab-’n’-go breakfasts.
Serves 18.