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Double Decadence 



  • 2c Sugar
  • 1/4 c Flour
  • 2 c Milk
  • Eggs, separated
  • 1/4 c Butter
  • 1 tsp Vanilla
  • Baked 9" Pie Shell


  • 1-1/4 c Sugar
  • 3 tbsp Flour
  • 2 tbsp Cocoa
  • 1/8 tsp Salt
  • Egg yolks
  • 1 can Evaporated Milk
  • 1 stick Butter
  • 1 tsp Vanilla

Temperature: 350 ° F


Make caramel layer: In heavy sauce pan spread sugar, cook over low heat until melted and brown. Blend flour, milk, egg yolks, then add to skillet. Cook over low heat until thickened, stirring constantly. Add butter & vanilla. Pour caramel into pieshell. Make Chocolate Layer: Combine sugar, flour, cocoa, and salt in sauce pan. Add egg yolks and evaporated milk; mix well. Cook over low heat, stirring constantly. Add butter, cook until thick. Stir in vanilla. Pour into pie shell on top of caramel. Top pie with meringue and bake at 350 until brown.

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