| 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
<cen17268@centuryinter.net> on Jan 16, 1998
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