Large Pie

I now have a 11 or 12 inch pie plate...it is huge.  I wanted to make a pie in it, but did not know how much filling it would hold.  Internet to the rescue, but still did not know if 4 cups of filling would be enough.  I decided to go with a 2 cup milk recipe, but I would just double it.  Into a large stock pot it all went.  Well, I could see that it would take a long time to cook this---without burning or scorching it, so I poured it into 2 pots.  Stood and stirred 2 pots to keep things moving.  Time to separate the eggs...yep yoke in the egg whites.  Well, I only had 7 eggs left.  Making this large pie was going to take 4 to 5 eggs...they were small.  So I fished and fished the yolk out of the whites...would they beat up stiff?  Finally the filling was thick and the egg whites did beat up stiff!!  Oh and it was enough filling for the 11 inch and another 8 inch.

A half eaten pie doesn't look so good, but it sure tasted good.
Chocolate Pie
1 1/4 cup sugar
1/3 cup flour plus 1 T flour
1/3 cup cocoa
1 T instant coffee
Stir until blended....
Add 2 beaten eggs, 2 cups milk and 2 T butter. 
Now the tricky part....Cook on low until it comes to a slow bubble...cook just a minute or 2 longer. Pour into cooked crust.  Cover with plastic wrap...Serve with whipped cream.  Or you can add meringue.  Serve the next day when it is good and cold...if you like it cold. This recipe makes 1 9inch pie.