My mama was no cook. Of the handful of dishes she did cook, this was her version of chocolate pie. And when she made chocolate pie, we always had dill pickles with it. Crazy as that sounds, the pairing works, so give it a try!
1 teaspoon vanilla extract
1 tablespoon sugar
2 eggs, separated
2 cups milk
2 egg whites
About half of a jar (7-ounce) of marshmallow cream
Dill pickles, optional
Preheat oven to 375 degrees.
For the filling, in a saucepan combine pudding mix, vanilla, sugar and egg yolks. Whisk in the milk and stir. Cook over medium heat to thicken. Stir constantly to prevent sticking and scorching. Once thickened, pour into pie crust.
To make the meringue, whip egg whites until soft peaks form. Add marshmallow cream and whip until firm peaks form. Spread over pie filling and bake in oven for about 5–7 minutes until lightly browned.
Let the pie “set up” before cutting.
Serve with dill pickles (optional, of course!)