| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies & past | 1 | Servings | |
INGREDIENTS
| 1 | 9" baked pastry shell | |
| 1 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 6 | tb | Unsweetened cocoa powder |
| 1/2 | ts | Salt |
| 2 | c | Milk |
| 3 | Egg yolks — slightly | |
| Beaten | ||
| 1/2 | c | Butter |
| 2 | ts | Vanilla |
| Meringue | ||
| 4 | Egg whites | |
| 1/2 | ts | Cream of tarter |
| 6 | tb | Sugar |
INSTRUCTIONS
Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes, pour into pie shell. Heat oven to 350 F. Meanwhile, prepare meringue topping: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers. Recipe By : Monee Kidd From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”