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Chocolate Cream Meringue Pie

Ingredients & Directions


I found the following
-recipe in “Hershey’s
-Fabulous Desserts”. I
Haven’t made it myself yet
-but it sounds like what
-was wanted.
MERINGUE TOPPED CHOCOLATE
-CREAM PIE
============================
9 ea Baked pastry shell
1 c Sugar
1/2 c All purpose flour
6 tb Cocoa
1/2 ts Of salt
2 c Milk
3 ea Egg yolks slightly beaten
1/4 c Butter or margarine
2 ts Of vanilla extract
Meringue Topping (recipe
-follows)

Prepare pastry shell; cool. In medium saucepan combine sugar, flour
cocoa and salt; stir in milk. Cook over medium heat, stirring
constantly, until mixture boils; remove from heat. Stir half of
mixture into beaten egg yolks; return mixture to saucepan. Continue
cooking and stir over medium heat until mixture boils; boil and stir
one minute. Remove from heat; stir in butter and vanilla. Press
plastic wrap directly onto surface. Cool 10 minutes; pour into baked
pastry shell. Heat oven to 350. Meanwhile prepare meringue topping;
spread over warm filling, carefully sealing to edges of crust. Bake
5 to 8 minutes or just until meringue is lightly browned. Cool to
room temperature; chill several hours. Refrigerate leftovers. (8
servings)

MERINGUE TOPPING
~~~~~~~~~~~~~~~~
In small mixer bowl beat 4 egg whites and 1/2 teaspoon cream of
tartar until foamy. Gradually add 6 tablespoon of sugar; beat until
stiff peaks form and sugar is dissolved.


Yields
1 servings

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