Chocolate Meringue Pie
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This is from a 1940's cookbook
INGREDIENTS
FILLING
1-1/2 cups sugar
3 tablespoons cornstarch
3 cups evaporated milk, not sweetened condensed
3-ounces unsweetened chocolate, coarsely chopped
4 egg yolks, lightly beaten
1 tablespoon butter
1/4 teaspoon salt
2 teaspoons vanilla extractCRUST
1 (9-inch) baked pie shell, your favorite recipe or store-bought
MERINGUE
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugarPreheat oven to 350 degrees.
FILLING - Mix sugar and cornstarch in medium heavy saucepan. Gradually blend in milk, add chocolate, set over moderate heat, and cook, stirring constantly, until mixture thickens and boils; boil 1 minute longer.
Blend half of saucepan mixture into egg yolks, stir back into pan, and cook and stir 3 minutes. Off heat, stir in butter, salt, and vanilla.
Quick-chill filling in ice bath, whisking often to keep smooth. Pour filling into baked pie shell.
MERINGUE - Beat egg whites with cream of tartar until foamy. Add sugar gradually and continue beating until stiff and glossy. Swirl meringue over filling, making sure it touches pie shell all around.
Bake 15 to 20 minutes until meringue is tipped with brown. Chill pie thoroughly before serving.
Makes 8 servings