Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Baked pie shell; 8 or 9 in. |
| ½ cup | Cocoa |
| 1½ cup | Sugar |
| ¼ cup | Flour |
| 3 \N | Eggs; separated |
| 2 cups | Milk |
| ½ teaspoon | Vanilla |
Method: Sift cocoa, sugar, and flour together. Separate eggs; set egg whites aside for meringue. Add egg yolks to milk and wisk until well blended. Add milk mixture to flour mixture a little at a time, wisking until well blended. Cook over medium heat, stirring constantly with rubber spatula, until thickened. Remove from heat; add vanilla and a lump of butter or margarine. Pour into prepared pie shell. Beat egg whites with ¼ teaspoon cream of tartar until starting to firm up; add 4 tablespoons of sugar and beat until soft peaks form. Put on top of chocolate mixture in pie pan. Brown at 325 until meringue is nicely browned.
Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <cen17268@...> on Jan 16, 1998