Goldie's Chocolate Pie

Joanne Rifkin from Seattle, and I were talking chocolate a few weeks ago, and she mentioned that she is putting together a book of family recipes to pass down to her children. One of the recipes was her mother's for Chocolate Pie, and she was kind enough to send it to include on DyingforChocolate.com.  Since Joanne's mother was 'of a certain generation' I'm going to list Goldie's ingredients and directions. Of course, feel free to substitute your own favorite chocolate, use a crust to your liking and Madagascar vanilla. I always start with eggs at room temperature, so that will save some time. I love the words "take off fire." So here you have it.

GOLDIE'S CHOCOLATE PIE

2 1/2 cups milk
2 1/2 squares Baker's unsweetened chocolate (fresh)

Melt above together in double boiler

1 cup sugar
6 tbsp flour
1/2 tsp salt
Blend together in bowl.

Add the above mixture VERY slowly to the double boiler mixture.
Cook 10 minutes stirring constantly.

3 eggs...separated
2 tbsp butter
1 tsp vanilla (no imitation)

Let eggs get to room temperature after separating. Beat the egg yolks well. Mix in a little of the chocolate mixture. Then add the egg mixture to the double boiler mixture and add the butter and vanilla. Cook until thick.

Take off Fire. Pour into one pie crust. 
Goldie used a regular homemade crust. Joanne uses a homemade graham cracker crust.

MERINGUE: Beat egg whites (Joanne uses more than the three... she uses 6). Add about 2-4 tbsp of sugar and 1/2 tsp of cream of tartar. Beat until stiff peaks. Put over pie. Bake 450 degree oven about 6-8 minutes.