| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Baked pie shell; 8 or 9 in. | |
| 1/2 | c | Cocoa |
| 1 1/2 | c | Sugar |
| 1/4 | c | Flour |
| 3 | Eggs; separated | |
| 2 | c | Milk |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Method: Sift cocoa, sugar, and flour together. Separate eggs; set egg whites aside for meringue. Add egg yolks to milk and wisk until well blended. Add milk mixture to flour mixture a little at a time, wisking until well blended. Cook over medium heat, stirring constantly with rubber spatula, until thickened. Remove from heat; add vanilla and a lump of butter or margarine. Pour into prepared pie shell. Beat egg whites with 1/4 teaspoon cream of tartar until starting to firm up; add 4 tablespoons of sugar and beat until soft peaks form. Put on top of chocolate mixture in pie pan. Brown at 325 until meringue is nicely browned. Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <[email protected]> on Jan 16, 1998
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