Chocolate chiffon pie #1

Yield: 6 Servings

Measure Ingredient
1 (9-inch) pie shell; baked
½ cup Cornstarch -or-
5 tablespoons Flour
3 Squares chocolate -or-
4 tablespoons Cocoa
1⅓ cup Sugar
½ teaspoon Salt
2½ cup Milk
2 tablespoons Butter or margarine
3 Egg yolks
1 teaspoon Vanilla
3 Egg whites
6 tablespoons Sugar

Combine cornstarch, melted chocolate, sugar & salt. Stir in milk. Add butter & cook until mixture begins to steam & butter is melted, stirring constantly. Beat egg yolks, add small amount of hot mixture to yolks & beat again. Pour egg mixture into chocolate mixture & continue cooking until thickened & mixture boils, stirring constantly. Add vanilla. Pour into baked pie shell. Make meringue by beating egg whites until stiff. Gradually add the 6 Tbs sugar. Pour over pie, seal edges, & bake at 325 for 15-20 minutes or until golden brown.

SHIRLEY LLOYD

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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