Chocolate Cream Pie

Ann Brown

1 ¼ cups sugar

1/3 cup cornstarch

¼ cup cocoa

Dash salt

4 egg yolks

2 cups milk

¼ cup butter

1 tsp. vanilla

1 baked 9-inch pastry shell

Meringue

Combine first 4 ingredients in a large heavy saucepan; set sugar mixture aside.  Combine egg yolks and milk; stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in butter and vanilla. Stir until smooth. Spoon into pastry shell.  Spread Meringue over hot filling, sealing to edge of pastry.  Bake at 325 degrees for 25 to 28 minutes.  I usually bake at 375 about 12 minutes or until light golden brown.

Meringue

Ann Brown

4 to 6 egg whites at room temperature

½ to ¾ tsp cream of tartar

½ cup sugar

¼ tsp cornstarch mixed in with sugar

½ tsp vanilla

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.  Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 - 4 minutes). Add vanilla, beating well. Yield: enough for one 9-inch pie.  Spread on hot filling, sealing to the edge of pastry.