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Preheat oven to 450F
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim and flute edge.
Do not prick.
2 tbsp. pre-sifted Monarch soft wheat flour
1/4 cup butter or margarine
2 squares unsweetened chocolate, melted
3/4 cup granulated sugar
3 egg yolks
1 1/2 cups milk
1 tsp. vanilla
3 egg whites
1/4 cup granulated sugar
One 9" pie
Blend together flour butter chocolate and first amount of sugar.
Stir in yolks, milk and vanilla.
Beat whites to form stiff but moist peaks.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Fold into egg yolk mixture.
Turn into unbaked pie shell.
Bake for 15 minues or until pastry is golden.
Reduce heat to 350F and continue baking for 30 to 35 minutes longer or until filling is set.
Cool.
Serve with whipped cream, if desired.
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim and flute edge.
Do not prick.
2 tbsp. pre-sifted Monarch soft wheat flour
1/4 cup butter or margarine
2 squares unsweetened chocolate, melted
3/4 cup granulated sugar
3 egg yolks
1 1/2 cups milk
1 tsp. vanilla
3 egg whites
1/4 cup granulated sugar
One 9" pie
Blend together flour butter chocolate and first amount of sugar.
Stir in yolks, milk and vanilla.
Beat whites to form stiff but moist peaks.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Fold into egg yolk mixture.
Turn into unbaked pie shell.
Bake for 15 minues or until pastry is golden.
Reduce heat to 350F and continue baking for 30 to 35 minutes longer or until filling is set.
Cool.
Serve with whipped cream, if desired.
