Yield: 6 Servings
|1½ cup||Evaporated milk|
|5½ ounce||Hershey's chocolate syrup|
|1||Baked pie shell|
|¼ teaspoon||Cream of tartar|
Combine sugar, salt, flour, egg yolks, evaporated milk and chocolate syrup; cook until thick. Remove from heat; add vanilla and butter. Pour into baked pie shell. Cover top with meringue.
To make meringue: Beat egg whites with cream of tartar until soft mounds form when beater is raised. Add sugar gradually, beating well after each addition. Continue beating until meringue stands in stiff, glossy peaks.
Spread over filling, sealing to edge. Bake at 350 degrees for 12 to 15 minutes until browned.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .