Given the choice of cake or pie or cobbler or any other dessert treat for his birthday, my husband always chooses the same thing. And it’s never cobbler. EVER. Whereas my choice always falls somewhere in the fruit pie/cobbler spectrum. But that’s another story for another day.
When it comes to desserts my husband has one true love — his grandmother’s chocolate pie. The Valentine’s Day right before we got married I managed to get the recipe from his side of the family and after a few funky first attempts at meringue, I got it.

Never quite happy with how my meringue turned out and with the recipe I received having no specific instructions on how to make the meringue for this particular pie, I turned to my Granny yesterday. She told me that there are so many different ways to make meringue out there, all of them with their pros and cons. It’s really more about the look you’re trying to achieve and the taste you’re going for.
I’ve found meringue recipes with hardly any sugar in them and I just can’t understand that. How can one swallow meringue if it’s not dripping with sweet, fluffy flavor? (Confession: Until I was in junior high I just assumed meringue was marshmallow topping of some sort and avoided it entirely.) Granny directed me to one of the many old cookbooks that I have been gifted with over the years. So, for this pie today, I am going to try a “Honey Meringue”. My husband likes sweet and this could be really good. I will report back later this evening and let you know how it is.
Oh, and I think I know what I’m doing with the leftover egg yolks!










Oklahoma girl through-and-through. Writer, aspiring domestic goddess and totalitarian dictator. Taking on the world one carb-induced coma at a time. Founder of GodlyGals, a ministry for women established in 2002. Co-host of Picture Shows & Petticoats. 





