Chocolate Cream Meringue Pie

  • on August 1, 2007
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Ingrients & Directions

1 9″ baked pastry shell
1 c Sugar
1/2 c All-purpose flour
6 tb Unsweetened cocoa powder
1/2 ts Salt
2 c Milk
3 Egg yolks — slightly
1/2 c Butter
2 ts Vanilla
4 Egg whites
1/2 ts Cream of tarter
6 tb Sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook
over medium heat, stirring constantly until mixture boils; remove from
heat. Stir half of the mixture into beaten egg yolks; return mixture to
sauce pan. Continue cooking and stirring over medium heat until mixture
boils; boil and stir for 1 minute. Remove from heat and stir in butter and
vanilla. Cool for 10 minutes, pour into pie shell. Heat oven to 350 F.

Meanwhile, prepare meringue topping: In a small mixer bowl, beat egg whites
and cream of tartar until foamy. Gradually add sugar and beat until stiff
peaks form. Spread this on warm pie filling, carefully sealing to the edges
of crust. Bake 5 to 8 minutes, or just until meringue is lightly browned.
Cool to room temperature; chill for several hours. Refrigerate leftovers.

1 Servings

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