For Paula Deen's old-fashioned fudge pie, melt in a saucepan 2 squares semisweet chocolate and 1 stick butter. Remove from the heat, adding 2 beaten eggs and 1 cup sugar. Beat well, pour into a 9-inch unbaked pie crust and bake at 375 degrees Fahrenheit for 25 minutes.
For old-fashioned meringue-topped chocolate pie, combine in a saucepan 3/4 cup sugar with 5 tablespoons baking cocoa, 3 tablespoons cornstarch and 1/4 teaspoon salt. Gradually add 2 cups milk, cooking and stirring over medium-high heat until thickened and bubbly. Reduce heat, and continue cooking and stirring for 2 minutes. Remove from heat, stir 1 cup of the hot filling into 3 beaten egg yolks and return to the saucepan. Bring to a gentle boil, cooking and stirring for 2 minutes. Remove from heat, stir in 1 teaspoon vanilla, and pour into a 9-inch baked pie shell.
Immediately beat 3 egg whites with 1/4 teaspoon cream of tartar until they form soft peaks. Gradually add 6 tablespoons sugar, beating until the meringue is stiff and glossy. Spread evenly over hot pie filling, carefully sealing to the pie crust edge. Bake at 350 degrees Fahrenheit for 12 to 15 minutes until the meringue is golden.