"I am in search of a recipe for chocolate pie that requires that the filling can only be made in a cast-iron skillet. It really is the best. I have the skillet but can't find the recipe. Hope someone can help. Thanks."

BARBARA TAYLOR, Newnan

DEAR FOOD GODDESS: E-mail the Food Goddess Related: • More on food and drink • Restaurant reviews and search More Food Goddess columns Here are readers' favorite potato salad recipes  Chicken salad, fruit salad recipes from Rich's  Here's how to tell when blue-veined cheeses go bad  Everyone has opinion on potato salad  Pavlova a wonderful light dessert for warm weather  Here are readers' favorite potato salad recipes  Chicken salad, fruit salad recipes from Rich's  Here's how to tell when blue-veined cheeses go bad  Everyone has opinion on potato salad  Pavlova a wonderful light dessert for warm weather

Anna Hall of Marietta knew exactly what Ms. Taylor was looking for. She writes: "I have had this recipe for about 41 years and prepare it often. I still use the original handwritten 3-by-5-inch card that Ann Patterson gave me when I was a newlywed living in East Point. I have since lost touch with Ann and Charlie, but they are with me in spirit every time I make this pie."

The goddess was curious about the "need" for a cast-iron skillet. After testing, she realized that its sturdy weight prevented scorching and the potential for uneven heat distribution that could happen with a flimsier pan. She trusts the recipe would still produce quite delicious results if cooked in another type of heavy, well-made skillet.

The goddess has dual dreams from printing this missive. She hopes that not only will Ms. Taylor be reunited with her pie, but, even better, that Ms. Hall and her old friend, Ms. Patterson, reconnect.

The goddess would also like to thank Pat Andrews of Suwanee for sending in a similar recipe that uses evaporated milk instead of regular milk and butter. The culinary queen looks forward to trying that one, too, when she recovers from the sugar high from this pie.

Recipe swap

Liz Morgan of Fayetteville is looking for a recipe called Hawaiian Wedding Cake from a Southern Living Christmas cookbook from the early 1980s. The dough for this cake was made completely of graham crackers and contained nuts, pineapple and a cream cheese frosting. She says it's so delicious.

Chocolate Fudge Pie
10 servings

Hands on: 30 minutes
Total time: 1 hour plus several hours cooling

Anna Hall makes the puddinglike filling in a 9-inch skillet, but the gastronomic guru used an 11-inch skillet and didn't have that much room to spare. You can also forgo the meringue topping and use whipped cream instead.

1 refrigerated or homemade pie crust
1 2/3 cups and 6 tablespoons granulated sugar, divided
1/3 cup all-purpose flour
4 tablespoons cocoa powder
1/4 teaspoon salt
4 eggs, separated, divided
1 3/4 cups milk
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter or margarine

Bake the pie crust according to package directions. Set aside. Reduce oven temperature to 350 degrees.

Meanwhile, in a large bowl, combine 1 2/3 cups sugar, flour, cocoa powder and salt. In a separate bowl, beat the egg yolks. Add the milk and vanilla. Gradually add the milk mixture to the dry mixture, stirring with a whisk. In a 9-inch or larger cast-iron skillet, melt the butter over medium heat (don't let it brown). Add the chocolate mixture to the skillet and stir constantly with a large spoon until the mixture is very thick, scraping up the bottom to evenly cook the filling. It will take awhile to get started and then will thicken quickly. Reduce the heat, if necessary, so the mixture won't scorch in the skillet. Pour cooked filling into a baked crust.

Beat the egg whites with an electric mixer until soft droopy peaks form when the beater(s) is withdrawn. The mixture will look like whipped marshmallow topping. Lower the speed to medium-low and gradually add the remaining 6 tablespoons sugar. Beat until whites hold peaks that slightly droop at the top. The peaks should still be moist, perfectly smooth and glossy.

Spread the meringue over the warm filling, making sure to seal it around the edge of the crust. With the back of a spoon, shape the meringue into peaks and swirls. Bake for 8 to 12 minutes, or until meringue is lightly browned, rotating the pie, if necessary, for even browning. Watch for burning. Cool completely on a rack before serving.

Per serving: 350 calories (percent of calories from fat, 32), 6 grams protein, 55 grams carbohydrates, 1 gram fiber, 13 grams fat (5 grams saturated), 100 milligrams cholesterol, 267 milligrams sodium.