1 Baked pie shell; 8 or 9 in.
1/2 c Cocoa
1 1/2 c Sugar
1/4 c Flour
3 Eggs; separated
2 c Milk
1/2 ts Vanilla
Method: Sift cocoa, sugar, and flour together. Separate eggs; set egg
whites aside for meringue. Add egg yolks to milk and wisk until well
blended. Add milk mixture to flour mixture a little at a time, wisking
until well blended. Cook over medium heat, stirring constantly with rubber
spatula, until thickened. Remove from heat; add vanilla and a lump of
butter or margarine. Pour into prepared pie shell. Beat egg whites with 1/4
teaspoon cream of tartar until starting to firm up; add 4 tablespoons of
sugar and beat until soft peaks form. Put on top of chocolate mixture in
pie pan. Brown at 325 until meringue is nicely browned.
Yields
1 Servings