What did you have for Thanksgiving? 

Well the Fly Trips were sadly separated this Thanksgiving. Ky was with her in-laws in Arizona, Megs was with her in-laws in Utah, and I was still here in lovely Hawaii. So we all had yummy meals miles apart. As for my Thanksgiving, Chase and I enjoyed it with our friend's and their family since they are locals. To contribute to the feast Chase made rolls and I made a chocolate pie. But not just any rolls and pie. The "famous" and highly desired rolls and pie. In the Rondo home these rolls are a must have and Chase couldn't stop talking about them for three days prior so of course we got the recipe and made them. And in the Fly home this chocolate pie is BOMB and traces all the way back to our Fly family in the South. What is better than a Southern pie? Seriously. No store bought non sense for us. All home made :)


Preperation: Put a cold bowl and beaters in the freezer (you will use this later for the meringue and it needs to be cold) and preheat the oven to 450 degrees.

Ingredients for Chocolate Filling:

1 1/2 c. sugar
2 Tbsp. cocoa (baking)
1 c. milk
3 heaping Tbsp. flour
3 egg yolks
1 pre-baked pie shell 
(shortbread is what I used, or you can make your own)
1 tablespoon of butter
1 teaspoon of vanilla

Directions for Chocolate Filling:
  1. In a large microwavable bowl mix the sugar, cocoa, milk and flour (make sure it's heaping, especially in humid environment) stirring mix every 2 or 3 minutes for 3-5 minutes. Or you may cook it on the stove top stirring constantly over medium heat for 3-5 minutes till thickened like pudding (watch it to make sure it doesn't scorch)
  2. Separate the egg yolks from the eggs into two separate small bowls.
  3. Add the egg yolks to the chocolate mix and stir quickly (the whites will be used for the meringue later)
  4. Add 1 Tbsp. of butter 
  5. Add 1 Tsp. of vanilla
  6. Sire till blended well.
  7. Pour into baked pie shell
  8. Let filling cool to room temperature and set aside.
Ingredients for Meringue:

3 egg whites from before
6 tablespoons of sugar
Pinch cream of tarter
1 teaspoon of vanilla

Directions for Meringue:
  1. Retrieve the cold bowl and beaters from the freezer
  2. Mix the three egg whites in the bowl at high speed until you see soft peaks beginning to form(make sure they are room temperature or at least 3 days old, not fresh to help it peak better)
  3. Beat in 1 tablespoon of sugar at a time slowly until you have put in 6 tablespoons. Increase beating speed to the highest notch
  4. Beat until high stiff peaks form (It may be a while, don't give up)
  5. When texture is right add a pinch of cream of tartar
  6. Add a teaspoon of vanilla
  7. Continue to beat. Seriously, you'll be beating a lot :) 
  8. When you think the texture is right, beat it some more, must be patient
  9. Spread the meringue on cooled pie mix sealing the edges to crust
  10. If you feel like it sprinkle some cocoa on top.
  11. Bake immediately for 5 minutes at 450 of 13 minutes at 375. I cooked it at a lower temp and watched it because my oven gets hotter than normal. Took about 10 minutes.
  12. Once you see that peaks are golden brown its ready!
  • If you live in a humid place make sure your flour amounts for chocolate filling are heaping and you may have to add a little extra to make consistency right. Mine was a little runny. The consistency should be like thick pudding
  • Let filling cool completely before you put meringue on top of it
  • Make sure bowl and beaters are icy cold for meringue
  • Use room temperature eggs to make the meringue
  • Make sure all utensils are grease and water free when making meringue to improve peaking
  • Restrain from touching inside of the bowl with fingers or picking egg shells out of egg whites when you separate (use a spoon if they mix)
  • Always put the pie in oven directly after putting meringue on top

Preperation: Preheat oven to 375 degrees


1/2 cup warm water
2 packages years (or 4 1/2 teaspoons if using jar)
Touch of sugar
1 cup water
1/2 cup oil
1/2 cup sugar
3 eggs
4 1/2 cups flour
2 teaspoons salt

  1. Dissolve: 1/2 cup warm water, 2 packages of yeast, and touch of sugar. Set this aside and let it sit a while.
  2. Separately Mix:1 cup water, 1/2 cup oil, 1/2 cup sugar. Once these are blended well at the following ingredients.
  3. Add three well beaten eggs 
  4. Add the two packages of yeast 
  5. Add 4 1/2 cups of flour 
  6. Add 2 tsp. salt
  7. Mix well and let rise for 1 hour.
  8. After 1 hour stir the dough down and put it in the fridge overnight
  9. Roll the dough out 3 hours before baking
  10. Separate into two balls
  11. Roll out one at a time into a large circle about 1/4 to 1/2 inch thick
  12. Cur circle of dough like a pizza using a pizza cutter so you have 16 triangle shape pieces (use plenty of flour when rolling it out)
  13. Roll up each triangle from large end to point
  14. Put seam down on pan
  15. Each ball will make 16 rolls. Let rise
  16. Bake at 375 degrees for 12 minutes
  17. Lightly brush with butter 

Christmas is coming up, so feel free to make these for
your Christmas feast or simply just because. 
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3 comments on TASTY TUESDAY

  1. thanks megs :) wait why didn't you get any? mom made it right?!?!

  2. LOVE THIS LISSY GOOD JOB! you are so amazing. i want that pie i didnt get any this year :( so sad!


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