8 tbsp. butter, melted
2 1/2 c. sugar
2 tbsp. self-rising flour
2 tbsp. cornmeal
8 rounded tbsp. cocoa
1/8 tsp. salt
6 lg. whole eggs
1 c. whole milk (if evaporated milk is used, dilute)
1 tbsp. vanilla
2 tsp. vinegar
2 unbaked 9-inch pie shells

Mix dry ingredients. In another bowl, beat eggs. Add milk and vanilla, blend into this the melted butter. Beat the liquid mixture for about 45 seconds with a hand beater. Pour this mixture into the dry ingredients and mix thoroughly. Add vinegar, blend into mixture. Vinegar is last, just before pouring into pie shells.

When pouring mixture into the unbaked pie shells, pour about 1/4 cup into each shell at any one time. Alternate between shells. This produces a layered texture and reduces bubbles. Bake at 350 degrees until filling is firm and crust is brown, approximately 50 minutes. Last 10 minutes of baking, I turn oven down to 325 degrees. Makes two 9-inch deep dish pies.