- 10
Ingredients
- 1-1/2 c. sugar
- 1/2 c. baking cocoa
- 1/4 t. salt
- 1/2 c. all-purpose flour
- 4 egg yolks, beaten
- 2 c. whole milk
- 1 t. vanilla extract
- 9-inch pie crust, baked and cooled
Preparation
Step 1
Mix sugar, cocoa, salt and flour in a bowl; set aside. Place egg yolks in a heavy saucepan; whisk in sugar mixture and milk alternately until smooth. Bring to a boil over medium heat; stir in vanilla. Boil, stirring constantly, until thickened, about 10 to 15 minutes. Remove from heat and beat until smooth; pour into crust. Spoon meringue over hot filling, sealing carefully to edge of crust. Bake at 350 degrees until meringue is lightly golden, 12 to 15 minutes. Cool completely. Serves 8.
Meringue:
5 to 6 egg whites
1/4 t. cream of tartar
6 T. sugar
1/2 t. vanilla extract
In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar. Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla.