Chocolate Meringue Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 3 egg yolks
- 1 cup sugar
- 1/4 cup cocoa
- 1/4 cup cornstarch
- 1/2 to 3/4 cup water
- 3 cups milk
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 recipe Mrs. Rowes Meringue (page 24)
- Preheat the oven to 325F.
- Stir together the egg yolks, sugar, cocoa, cornstarch, and just enough of the water to make a smooth paste.
- Heat the milk in a double boiler set over simmering water.
- When the milk begins to steam, gradually whisk in the egg mixture.
- Cook, stirring occasionally, until very thick, about 4 minutes.
- Remove from the heat and stir in the butter and vanilla, then pour the filling into the crust.
- Top with the meringue, sealing the edges well.
- Bake for about 30 minutes, until the meringue is golden brown.
- Cool for at least 1 hour on a wire rack before slicing.
- Serve at room temperature or chilled.
pie pastry, egg yolks, sugar, cocoa, cornstarch, water, milk, unsalted butter, vanilla, meringue
Taken from www.epicurious.com/recipes/food/views/chocolate-meringue-pie-390099 (may not work)