| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies | 6 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 6 | tb | Unsweetened cocoa |
| 1 1/3 | c | Milk |
| 2/3 | c | Evaporated milk; (small can) |
| 2 | tb | Butter |
| 3 | Eggs; separeted | |
| 1/2 | ts | Vanilla |
| Meringue | ||
| 1 | ds | Salt |
| 1/4 | ts | Cream of tarter |
| 6 | tb | Sugar |
| 3 | Egg whites |
INSTRUCTIONS
Combine sugar, flour, salt, and cocoa. Add milk gradually. Cook over medium heat until thick. Remove from fire. Add beaten egg yolks, butter and vanilla. Return to fire and cook another 2-3 minutes. Cool slightly. Pour into baked pie crust. Top with meringue and bake 3-5 minutes in 425-450 ° oven. To make meringue, stiffly beat 3 egg whites, dash of salt, 1/4 teaspoon cream of tarter. Gradually add 6 tablespoons sugar. Submitted to cookbook by Lurline Braud. Recipe by: Vista Suburban Women's Cookbook (published in 1982) Posted to recipelu-digest Volume 01 Number 550 by PLK1028 <PLK1028@aol.com> on Jan 18, 1998
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