Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ⅓ cup | Flour |
| 1 pinch | Salt |
| 2 tablespoons | (heaping) cocoa |
| 3 \N | Egg yolks |
| ½ \N | Stick butter |
| 2 cups | Milk |
| 1 teaspoon | Vanilla |
| 3 \N | Egg whites |
| ¼ teaspoon | Baking powder |
| 6 tablespoons | Sugar |
| ½ teaspoon | Vanilla |
MERINGUE
Combine sugar, cocoa, flour & salt. Stir in milk. Cook & stir a few minutes. Before it thickens, stir 3-4 tablespoons into beaten egg yolks; return egg yolk mixture to cocoa mixture. Cook until it thickens. Remove from heat & add vanilla & butter. Cool. Pour into baked pie shell. Top with meringue & bake at 325 for 20-25 minutes or until golden brown. Meringue: Beat egg whites until foamy. Add baking powder. Beat until stiff, adding sugar gradually by the spoonful. Add vanilla.
MRS. G.W. MASSEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .