CHOCOLATE MERINGUE PIE
Pies, Cakes and Desserts
Ingredients
- 1 1/4 cups sugar
- 2 tablespoons flour
- 3 tablespoons cocoa
- 1 cup milk
- 3 egg yolks
- 3 tablespoons margarine, melted
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 3 teaspoons cold water
- 6 tablespoons sugar
- dash of salt
- 1/2 teaspoon vanilla
Directions
Preheat oven to 400°.
Mix sugar, flour and cocoa.
Add small amount of milk; stir in beaten egg yolks.
Add remaining milk, slowly, stirring until it looks smooth.
Add melted margarine and vanilla.
Pour into unbaked pie shell and bake at 400° for 10 minutes, then at 350° for about 25 minutes.
Top with meringue and brown.
MERINGUE
Beat egg whites, cream of tartar and water in mixer bowl at high speed until stiff. Turn to low speed and add sugar, salt and vanilla and beat for 2 or 3 minutes.
Spread over baked pie and bake at 425° until brown, about 5 minutes.
TIP: When baking a frozen, unbaked pie, increase the baking time by 15 minutes over the recipe instructions.
Mix sugar, flour and cocoa.
Add small amount of milk; stir in beaten egg yolks.
Add remaining milk, slowly, stirring until it looks smooth.
Add melted margarine and vanilla.
Pour into unbaked pie shell and bake at 400° for 10 minutes, then at 350° for about 25 minutes.
Top with meringue and brown.
MERINGUE
Beat egg whites, cream of tartar and water in mixer bowl at high speed until stiff. Turn to low speed and add sugar, salt and vanilla and beat for 2 or 3 minutes.
Spread over baked pie and bake at 425° until brown, about 5 minutes.
TIP: When baking a frozen, unbaked pie, increase the baking time by 15 minutes over the recipe instructions.
Source: PDF page 192
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