I’m sharing this photo with you because my grandfather, my Papa, would want me too. It sits in my bookcase and mysteriously would make it’s way to the center of the mantel when he would visit. It was his favorite photo with his favorite plane, Krazy Daisy, and he let you know it. A distinguished WWII hero, accomplished businessman, golfer, fisherman,  chocolate pie connoisseur, loved husband, father, grandfather, great-grandfather, and great-great grandfather, Paul J. Babb Jr. took flight this week to heaven. He will be missed.

I have many memories of my grandfather but my favorite is how every holiday, birthday or Sunday dinner he would steal the chocolate meringue pie. First of all, if you did not have grandmother’s chocolate meringue pie for desert he would sulk and mention the absolute failure of this travesty every ten minutes or so. I would laugh when my grandmother would say, “Oh Paul hush.” But when there was pie I kept a good eye on my grandfather as he would sneak into the kitchen when no one was looking and steal the pie. I would then try to follow him without him noticing as he hid the prized pie. He usually just put it in a cabinet but on one Christmas I found it in his underwear drawer. From then on we just made two.

I could go on for hours with stories of my grandfather and how he always tried to make everyone in his life laugh but I would be here in front of the computer for days. I cook to nourish, to love, to create and today to remember. I hope Jesus knows how to make chocolate meringue pie or he’s in for an earful.

Individual Chocolate Merigne Pies makes 4 pies
my grandma’s recipe

• 1 c sugar
• 4 Tbs flour
• 1/4 tsp Kosher salt
• 3 Tbs coco powder
• 1 c evaporated milk
• 3 egg yolks
• 1 Tbs butter
• 1 tsp vanilla
• 4 egg whites
• 1/4 cup sugar
• 1 store bought pie crust (noted my grandmother makes her own but I’m in a hurry today)
• orange zest, optional

Sorry, I wasn’t able to take step-by-step photos today as I usually do.

1. Combine sugar, flour, salt and coco powder in a medium bowl.
2. Add evaporated milk and egg yolks and stir until combined.
3. In a small saucepan bring about 2 cups of water to boil and reduce heat to medium. Place the bowl on top of the sauce pot, creating a double broiler.
4. Add butter and vanilla to the coco mixture in the bowl and stir.
5. Stirring constantly, cook for about 5 minutes.
6. Remove from heat and pour the chocolate pie filling into four 3″ in diameter ramekins, leaving an inch of space from the top of the ramekin.
7. Once cooled, cover with plastic wrap and refriderate fpr 2 hours or overnight.
8. To make the meringue, place egg whites and 1/4 cup sugar in a stand mixer  (you can use a hand mixer as well) and beat on high until the egg whites are white and fluffy, about 3 to 5 minutes. To test, remove a beater and hold right side up. If the egg whites stay on the mixer you are done.
9. Once the pie filling is set and cold, spoon on a heaping pile of meringue on top of the filling completely covering the edge of the ramekins.
10. Place the ramekins on a baking sheet and place in a 425 degree oven for 5 to 8 minutes until the meringue is golden. Remove and set aside to cool.
11. Reduce the heat in the oven to 375 degrees.
12. On a floured surface, roll out the dough. Using your favorite cookie cutter, cut out shapes in the dough and place on an ungreesed cookie sheet. Sprinkle with sugar and Oh My Goodness, orange zest! You must try this it is Divine! I did not use the pie crust “cookies” with orange zest in the photos because my mind was somewhere else and forgot to use a timer which lead to burnt zest. Not too pretty but if I didn’t smile with joy when I dipped an orange zested pie crust into the chocolate and took a joyful bite! YUM!
    
13. Place in oven and bake for 10 to 12 minutes or until slightly golden.
14. Remove and slide one our two pie crust “cookies” in the meringue.
15. Serve and just to try it out, dash a little salt on your pie just like Papa used to do.