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9 inch pie crust, baked
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
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 saucepan. 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.
In small mixing 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.
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
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 saucepan. 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.
In small mixing 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.
