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1 cup sugar
1/4 cup cornstarch or 1/2 cup all purpose flour
3 cups milk
4 eggs
1 Tbsp. margarine or butter
1 1/2 tsp. vanilla
3 oz. unsweetened chocolate
Baked pastry shell
3 Egg-White Meringue
For filling, in a medium saucepan combine sugar and cornstarch or
flour. Gradually stir in milk and unsweetened chocolate. Cook
and stir over medium-high heat till mixture is thickened and bubbly.
Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks lightly with a fork. Gradually stir about 1 cup of
the hot filling into yolks. Return all to saucepan; bring to a
gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Stir in margaring or butter and vanilla. Pour the hot filling into
Baked Pastry Shell. Add meringue on top. Be sure that the pie as
been in the refrigerator for at least 12 hours so it has time to
set.
1/4 cup cornstarch or 1/2 cup all purpose flour
3 cups milk
4 eggs
1 Tbsp. margarine or butter
1 1/2 tsp. vanilla
3 oz. unsweetened chocolate
Baked pastry shell
3 Egg-White Meringue
For filling, in a medium saucepan combine sugar and cornstarch or
flour. Gradually stir in milk and unsweetened chocolate. Cook
and stir over medium-high heat till mixture is thickened and bubbly.
Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks lightly with a fork. Gradually stir about 1 cup of
the hot filling into yolks. Return all to saucepan; bring to a
gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Stir in margaring or butter and vanilla. Pour the hot filling into
Baked Pastry Shell. Add meringue on top. Be sure that the pie as
been in the refrigerator for at least 12 hours so it has time to
set.