"Grandma's Chocolate Meringue Pie"

By RoketJSquerl

Ingredients

• For the Pie:
• 1 9-inch Baked Pie Shell
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1/2 teaspoon Kosher salt
• 3 heaping Tablespoons cocoa
• 3 cups milk
• 4 egg yolks, slightly beaten
• 3 Tablespoons butter
• 2 teaspoons vanilla
• For the Meringue:
• For 9-inch Pie {Recipe adapted from Betty Crocker’s Cookbook}
• 4 egg whites (keep cold until ready for use for best results)
• 1/4 heaping teaspoon cream of tartar
• 7 Tablespoons sugar
• 1/2 teaspoon vanilla

Details

Adapted from dineanddish.net

Preparation

Step 1

Bake pie shell. Mix sugar, cornstarch, cocoa and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

Stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.

Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.

Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy (Peaks should form when you pull up with a spoon} Do not under beat. Beat in vanilla.

Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue. Bake at 400° for 8-12 minutes.