Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 | Eggs; separated |
| 1 cup | Sugar |
| 2 tablespoons | Flour |
| 2 tablespoons | Cornstarch |
| 2 cups | Milk |
| ¼ cup | Cocoa |
| 1 | Pre-baked pie crust |
| Meringue |
Mix flour, sugar, cocoa, cornstarch and milk. Bring to boil and cook for 1 minute. Pour some of the mixture into beaten egg yolks, then add this back to the hot mixture and cook until thick. Pour into a pre-baked pie crust and top with meringue (from egg whites) and brown.
HELENA DAILY WORLD, 01/25/1987, "PHILLIPS COUNTY COOKS--BETTY
THOMPSON ENJOYS COOKING SWEETS" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .