• Mix the dry ingredients in a small bowl.
• Separate three eggs and put the egg yolks in a medium saucepan.

  If you want to make meringue for your pie instead of whipped cream, put the egg whites in the mixing bowl you’ll use to make your meringue.
• Whisk the egg yolks together in the saucepan, then add the liquid ingredients to the saucepan.
• Whisk these ingredients together well. 
• Cook over medium heat while using a long-handled wooden spoon to stir constantly until begins to boil.
• Once the mixture reaches a low boil, add the dry ingredients to the pot. I whisk them to mix well and then go back to stirring with the wooden spoon.
• Add the butter and continue to stir continuously.
• Cook for 5 minutes or until desired thickness is reached. It needs to be thick like pudding.
• When the filling is thickened, remove from heat and add 2-3 teaspoons of vanilla (I use 3 because we like vanilla)
• Pour the filling into your prepared pie crust.

  If you are going to top with meringue, do that now.

  Once the meringue is cooked, let the pie cool on a cooling rack until the pie plate is not hot to the touch.
• Refrigerate for at least one hour before serving.
• If you are going to top with whipped cream:

  Cover with parchment paper or plastic wrap to prevent a skin from forming on top of the pie while cooling.

  Let the pie cool on a cooling rack until the pie plate is not hot to the touch. Refrigerate for at least one hour before serving

Instructions To Make Meringue

• Whip the three egg whites on high-speed of an electric mixer using your whisk attachment until fluffy.
• Reduce speed to low and slowly add the sugar one tablespoon at a time until all 3 Tablespoons are added.
• Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone).
• Return mixer to highest speed and continue beating until stiff peaks form.
• Spread the meringue over the freshly cooked pie and brown under your broiler. Remember to watch it carefully, meringue will brown and burn before you know it.

Instructions To Make Sweetened Whipped Cream Yields 2 1/3 cups whipped cream

• Put 1 cup heavy whipping cream into a chilled bowl.
• Using the whisk attachment, whip at the highest speed of your electric mixer until the cream begins to stiffen.
• Gradually add 3 Tablespoons granulated or powdered sugar one tablespoon at a time. Continue beating until stiff peaks form.
• Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight fitting lid.
• You can make the whipped cream any flavor you like. For chocolate pie, we like vanilla flavoring. To flavor, just add 1 teaspoon flavoring to heavy whipping cream, after you’ve added the sugar, and beat as directed above.