Chocolate Meringue Pie
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Here, by insistent requests, is that "noble chocolate pie with the high and haughty meringue" - the chocolate pie that man in your life remembers. The recipe was first printed in Baker's Chocolate and Coconut Favorites cookbook in 1962. Today even after 45 years it's still a top favorite.
INGREDIENTS
1-1/4 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1-1/2 squares Baker's Unsweetened Chocolate, chopped
2 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
1 baked 8-inch pie shell, cooled
2 egg whitesMix 1 cup sugar, the cornstarch and salt in a saucepan. Gradually stir in milk. Add chocolate; cook and stir over medium heat until mixture comes to a boil and is thickened. Then continue to cook and stir 1 minute longer. Remove from heat.
Gradually stir at least 1/2 of the hot mixture into egg yolks. Then stir egg yolk mixture into mixture in saucepan. Cook and stir 1 minute longer. Remove from heat. Blend in butter and vanilla. Cool 20 minutes; then beat just until smooth - about 30 seconds.
Pour into pie shell. Beat egg whites until foamy. Add 1/4 cup sugar, a little at a time, beating well after each addition. Continue beating until stiff peaks form. Spread over filling, carefully sealing crust. Bake in hot 425 degree oven 6 to 8 minutes, or until browned. Cool about 4 hours.
Makes 6 servings