oracne - Victoria Janssen (oracne) wrote,
oracne - Victoria Janssen
oracne

Chocolate Meringue Pie

Chocolate Meringue Pie

1 baked and cooled 8 or 9 inch piecrust (you can use a bought one, toasted a bit in the oven at 425 degrees F, or not toasted)

Filling:
1 1/2 cups sugar
3 heaping tablespoons cocoa
1 1/2 cups milk
3 egg yolks (save whites for meringue)
1 tablespoon vanilla
1 tablespoon butter or oleo
1/4 cup cornstarch


Cook all ingredients until thick over medium heat, stirring constantly with a wooden spoon. Pour into piecrust.

Meringue:
Beat 3 egg whites until stiff. Add 1 heaping tablespoon of sugar. Beat about 1 minute more. Spread on the pie. Be sure to seal edges with the meringue.

Brown in the oven at 425 degress Farenheit until top of meringue is lightly toasted.
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