Chocolate chiffon pie #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .