| |
| |
| 1 1/2 cups |
|
sugar |
|
| 3 cups |
|
milk |
|
| 4 |
|
egg yolks slightly beaten |
|
| 6 Tbs |
|
cocoa (heaping) |
|
| 6 Tbs |
|
cornstarch |
|
| 1/2 stick |
|
butter or margarine |
|
| 1 Tbs |
|
vanilla |
|
|
|
2 baked pie shells |
|
|
|
| |
| Combine first 6 ingredients in top of double boiler and cook, stirring often until thick. Remove from heat, add vanilla. Fill pie shells. The egg whites may be used to make meringue.
Meringue Topping:
3 egg whites
1/2 t vanilla
1/4 t cream of tartar plus one pinch
8 T sugar
In mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with electric mixer until soft peaks form. Gradually add sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved. Spread meringue over the hot pie filling; carefully seal all around edges of the pastry so that there will be no shrinking by making sure meringue touches the pie shell. Place Pie in oven preheated to 350° until peaks are golden brown, 12 to 15 minutes. Cool. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Big Mama
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|