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Ingredients
- Never Fail Meringue:
- 1 (9") deep dish pie crust, baked
- 1 1/2 c. sugar
- 5 T. cocoa
- 4 T. flour
- 1 (12 oz) can evaporated milk
- 4 egg yolks
- 2 tsp. vanilla
- 4 T. butter or margarine
- 1 T. cornstarch
- 2 T. cold water
- 1/2 c. boiling water
- 4 egg whites
- 6 T. sugar
- 1 tsp. vanilla
- tiny pinch of salt
Details
Preparation
Step 1
Combine all ingredients in saucepan. Cook on medium heat, stirring constantly til thickened. Pour into cooled pie crust & let cool 10-12 minutes before adding meringue.
Meringue:
Blend cornstarch & cold water in small saucepan. Add boiling water & cook til clear & thickened. Let stand til cooled. With electric mixer, beat egg whites on high til foamy. Gradually add sugar & beat til stiff (but not dry) peaks form. Turn mixer to low; add vanilla & salt. Gradually beat in cornstarch. Turn mixer on high & beat til stiff peaks form. Spread over cooled pie filling; seal edges & bake at 350° for 10 minutes or til golden.
Helpful hint: make sure filling is cooled. When separating eggs, separate while they care cold, then let egg whites come to room temperature.
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