This rich and creamy Chocolate Meringue Pie will satisfy any sweet tooth. Enjoy!
cup unsweetened cocoa powder
cup all-purpose flour
cup whole milk
egg yolks, lightly beaten
teaspoon vanilla extract
(9-inch prepared pie crusts baked
Paula Deen's Mile-High Meringue (see recipe)
Unsweetened cocoa powder (if desired)
Preheat oven to 325 degrees fahrenheit. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator.