Chocolate cream meringue pie

 
                        Chocolate Cream Meringue Pie
 
 Recipe By     : Monee Kidd 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      9 inch        baked pastry shell
    1      cup           sugar
      1/2  cup           all-purpose flour
    6      tablespoons   unsweetened cocoa powder
      1/2  teaspoon      salt
    2      cups          milk
    3                    egg yolks -- slightly beaten
      1/2  cup           butter or margarine
    2      teaspoons     vanilla
 
                         Meringue Topping
    4                    egg whites
      1/2  teaspoon      cream of tartar
    6      tablespoons   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
 degrees. 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.
 
 >From _Ebony_ Magazine, April 1995
 
 
 
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