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1 c Sugar 3 Slightly beaten egg yolks
1/3 c All-purp flour or 2T cornsta 2 tb Butter or margarine
1/4 ts Salt 1 ts Vanilla
2 oz (1oz) sqs unsweeten chocolat 1 9inch baked pastry shell
2 c Milk 1 Recipe meringue
BETTER HOMES & GARDENS page 304 In Saucepan, combine sugar and salt.
Chop up unsweetened chocolate and add with milk; gradually stir into
dry mixture. Cook and stir over medium heat till mixture boils and
thickens. Cook 2 minutes longer. Remove from heat. Stir small amounts
hot mixture into yolks; return to hot mixture; cook 2 minutes,
stirring constantly. Remove from heat. Add butter and vanilla; cool
to room temperature.(To prevent a crust from forming, put clear
plastic wrap or waxed paper directly on top, touching surface of the
hot pudding clear to sides of bowl.) Pour into baked pastry shell.
Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla
till soft peaks form. Gradually add 6 T sugar, beating till stiff
peaks form and all sugar is dissolved. Spread atop pie, sealing to
pastry. Bake in moderate oven 350 deg. about 12 to 15 minutes, or
till meringue is golden. Cool.
Yields
8 servings
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