3/4 c Sugar
1 pn Salt
3 tb Flour
3 Egg yolks
1 1/2 c Evaporated milk
5 1/2 oz Hershey’s chocolate syrup
1 ts Vanilla
1/2 Stick butter
1 Baked pie shell
MERINGUE
3 Egg whites
1/4 ts Cream of tartar
6 tb Sugar
Combine sugar, salt, flour, egg yolks, evaporated milk and chocolate
syrup; cook until thick. Remove from heat; add vanilla and butter. Pour
into baked pie shell. Cover top with meringue.
To make meringue: Beat egg whites with cream of tartar until soft mounds
form when beater is raised. Add sugar gradually, beating well after each
addition. Continue beating until meringue stands in stiff, glossy peaks.
Spread over filling, sealing to edge. Bake at 350 degrees for 12 to 15
minutes until browned.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings