Recipe for cooking chocolate cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Chocolate Cream Pie

1 (9-in.) baked pastry shell

1 c. sugar
1/2 c. flour
6 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
2 c. milk
3 egg yolks slightly beaten
1/2 c. butter or butter replacement
2 tsp. vanilla extract or flavoring

Meringue
4 egg whites
1/2 tsp. cream of tartar
6 Tbsp. sugar

Combine sugar, flour, cocoa and salt in med. saucepan; stir in milk. Cook over med. heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over med. heat until mixture boils; boil and stir for 1 min.. Remove from heat and stir in butter and vanilla extract or flavoring. Cool for 10 mins., then pour into pie shell.

Heat oven to 350 degrees F.

Meanwhile, prepare meringue: In a sm. mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.

Bake 5 to 8 mins., or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.