Note from innkeeper Bonnie – “Hoover House was a restaurant in West Branch in the 70s.”

Hoover House Chocolate Pie

2 egg whites
½ tsp. vinegar
¼ tsp. cinnamon
¼ tsp salt
½ c. sugar

Beat together whites, vinegar, cinnamon and salt till foamy. Add sugar last, beating till peaks form and sugar is completely dissolved. Spread over bottom and sides of pie pan. Bake 15 to 18 minutes at 325°.  Cool. Melt 6-ounce package semi-sweet chocolate chips over hot water. To this add 2 egg yolks mixed with ¼ cup water. Stir until smooth. Spread 3 tablespoons of this over cooled meringue. Cool the rest of chocolate mixture. Whip 1 cup cream or use equivalent amount of Cool Whip. If using cream, add ¼ cup sugar. Not necessary to add sugar to Cool Whip. To whipped mixture, add ¼ teaspoon cinnamon. Spread ½ of this over chocolate layer in shell. Fold chilled chocolate into remaining whipped cream and pile into center of pie, leaving higher in center. Chill 4 hours. Very rich, very good.

Maureen McGowan

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.