| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
|
(9 inch) pie shell |
| 1 1/4 |
c |
Sugar |
| 4 |
tb |
Cornstarch |
| 3 |
tb |
Cocoa |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Milk |
| 3 |
|
Egg yolks; beaten |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Butter |
| 3 |
|
Egg whites |
| 3 |
tb |
Sugar |
| 1 |
pn |
Cream of tartar |
INSTRUCTIONS
FILLING
MERINGUE
Mix together first 4 ingredients in a double boiler. Add milk and egg yolks
and cook over medium heat until thick, stirring constantly. Stir in butter
and vanilla. Pour into baked pie shell. Chill. Beat egg whites until stiff,
gradually adding sugar and pinch of cream of tartar. Spread over cooled
chocolate filling and bake at 350° until lightly browned. Yield: 6 to 8
servings.
MONETTE MCSPADDEN (MRS. RAY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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