Chocolate cream meringue pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| I found the following recipe in \"Hershey's Fabulous Desserts\". I | ||
| Haven't made it myself yet but it sounds like what was wanted. | ||
| MERINGUE TOPPED CHOCOLATE CREAM PIE | ||
| ============================ | ||
| 9 | eaches | Baked pastry shell |
| 1 | cup | Sugar |
| ½ | cup | All purpose flour |
| 6 | tablespoons | Cocoa |
| ½ | teaspoon | Of salt |
| 2 | cups | Milk |
| 3 | eaches | Egg yolks slightly beaten |
| ¼ | cup | Butter or margarine |
| 2 | teaspoons | Of vanilla extract |
| Meringue Topping (recipe follows) | ||
Directions
Prepare pastry shell; cool. In medium saucepan combine sugar, flour cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir half of mixture into beaten egg yolks; return mixture to saucepan. Continue cooking and stir over medium heat until mixture boils; boil and stir one minute. Remove from heat; stir in butter and vanilla. Press plastic wrap directly onto surface. Cool 10 minutes; pour into baked pastry shell. Heat oven to 350. Meanwhile prepare meringue topping; spread over warm filling, carefully sealing to edges of crust. Bake 5 to 8 minutes or just until meringue is lightly browned. Cool to room temperature; chill several hours. Refrigerate leftovers. (8 servings)
MERINGUE TOPPING
~~~~~~~~~~~~~~~~
In small mixer bowl beat 4 egg whites and ½ teaspoon cream of tartar until foamy. Gradually add 6 tablespoon of sugar; beat until stiff peaks form and sugar is dissolved.
From: moira@... (Moira Furber)
Submitted By SAM LEFKOWITZ On 05-20-95