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Chocolate Meringue Pie

Yield one 9-inch pie

Ingredients

  • 1 1/4 cups sugar
  • 1/2 cup cocoa
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 eggs, separated
  • 3 tablespoons butter or margarine
  • 1 1/2 teaspoons vanilla extract
  • 1 baked 9-inch pastry shell
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

How to Make It

  1. Combine first 4 ingredients in a heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat.

  2. Beat egg yolks until thick and lemon colored. Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into pastry shell.

  3. Combine egg whites (at room temperature) and cream of tartar; beat until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling, sealing to edge of pastry. Bake at 400° for 8 minutes or until lightly browned. Cool.

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