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3/4 c Sugar 2 c Milk
5 tb Cocoa — baking 3 Egg yolks — beaten
3 tb Cornstarch 1 ts Vanilla extract
1/4 ts Salt 1 Pie shell — 9 inches baked
MERINGUE
3 Egg whites 6 tb Sugar
1/4 ts Cream of tartar
In a saucepan, mix sugar, cocoa, corn starch and salt; gradually add
milk. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir
about 1 cup of the hot filling into the egg yolks. Return to saucepan
and bring to a gentle boil. Cook and stir 2 minutes. Remove from the
heat and stir in vanilla. Pour hot filling into pie crust. For
meringue, immediately beat egg whites with cream of tartar until soft
peaks form. Gradually add sugar and continue to beat until stiff and
glossy. Spread evenly over hot filling, sealing meringue to pie
crust. Bake at 350 deg. for 12-15 minutes or until golden. Yield: 8
servings
Yields
8 servings
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