| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ethnic, Chocolate, Pies & crus |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 3 |
tb |
Cocoa |
| 1 1/2 |
c |
Milk |
| 4 |
|
Egg yolks |
| 4 |
tb |
All-purpose flour |
| 1 |
ts |
Vanilla extract |
| 1/2 |
|
Stick margarine |
|
|
Meringue: — |
| 4 |
|
Egg whites |
| 8 |
tb |
Sugar |
| 4 |
tb |
Cornstarch |
| 1 |
pn |
Cream of tartar |
| 1/2 |
ts |
Vanilla — optional |
INSTRUCTIONS
Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and add to
egg yolks. Chip up the margarine into small pieces and add to the egg
mixture; add vanilla and blend. Cook over medium heat until margarine is
melted, stirring constantly. Pour into unbaked pie crust and bake in
preheated 350-degree oven until firm and pastry is browned (about 30
minutes). Check since time will vary.
MERINGUE: In large mixing bowl, combine egg whites and pinch of cream of
tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon
vanilla extract. Mix 8 tablespoons sugar with 4 tablespoons cornstarch and
gradually add to egg whites. Beat well for at least five minutes, as mixing
too little will cause the meringue to separate. Spread on top of pie,
sealing to edges. Bake for few minutes until meringue is light golden
brown. Cool a few minutes before slicing.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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