Chocolate Meringue Pie

-CRUST-
1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/3 c Melted butter

Preheat oven to 350. Pour chocolate pudding into pie crust. Cover with
plastic film and set aside. Meringue: beat egg whites and cream of tartar
until frothy. Increase mixer speed to medium and add salt. Beat just until
very soft peaks begin to form. Quickly add sugar, a tablespoon at a time,
and continue beating. Add vanilla and beat on medium speed until mixture is
smooth and has soft, fluffy peaks. Spoon meringue over pie and spread out
until edges are sealed. Swirl meringue into peaks using spoon or knife. In
lower third of oven, bake pie about 20 minutes or until meringue is golden
brown. Set pie on wire rack to cool to room temperature. Chill, covered,
for a few hours. To slice pie, dip knife in warm water before each cut.

Yields
1 Servings