Seasonal Residents add sweet
touch to High Country

Arthelia Whitley, 82, prepares to serve her “prize-winning” chocolate pie to guests in her mountain home. Photo by Sherrie Norris

For many reasons with which we natives can easily identify, our lovely mountains attract many seasonal residents.

Such is the case with Arthelia Whitley and her family, who first traveled this area many years ago. Making her permanent residence near Raleigh, Mrs.Whiltey has called the High Country her “second home” for more than 30 years. She and her late husband, James, discovered Watauga County when their two daughters, Sybil and Deborah, were just young girls. They built a seasonal home in the Castleford area and made life-time friends among the Moretz and Norris families. They later built another home in Ashe County, where Arthelia and three generations of her descendents still frequent, following the recent death of Mr. Whitley, an expert craftsman.

She is known for her “award-winning” chocolate pie, a recipe given to her in 1945 by her sister, Velma Snipes. Her daughter, Deborah Gay, said, “Daddy always loved her lemon meringue pie, but it makes her sad to make it now, so she makes the chocolate one instead and we all love it.” The Norris family has been privileged to sample that pie on a couple of different occasions and can attest to the fact that it’s one of the best we’ve ever tasted. I had hoped to feature Mrs. Whitley in our recent holiday recipe tab, but limited space did not allow me to do so. Because she and her family are like family to us, I am honored to share this column space with her this week, knowing that anyone who ever met her would have to love her, her family and her chocolate pie, just as we do.

Award Winning Chocolate Pie

Makes two pies

¾ cup sugar
½ cup flour
2 ½ Tbsp. cocoa
2 cups milk
3 eggs
1 tsp. vanilla
Dash of salt

Mix sugar, flour, cocoa and salt; add milk then beat in 3 egg yolks. Cook over low heat until thickened; add vanilla. Pour into baked pie shell. Top with meringue. (See below)

Never Fail Meringue

1 Tbsp. cornstarch
2 Tbsp. cold water
½ cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
Pinch of salt

Blend cornstarch and cold water in a pan. Add boiling water and cook, stirring until clear and thickened. Let stand until cold. With mixer at high speed, beat egg whites until foamy. Gradually add sugar until stiff but not dry. Turn mixer to low speed and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer to high again and beat well. Spread meringue over cooled pie filling, sealing edges.

Bake for one minute at 350.

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.

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