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)

1. Preheat the oven to 325F.
2. Stir together the egg yolks, sugar, cocoa, cornstarch, and just enough of the water to make a smooth paste.
3. Heat the milk in a double boiler set over simmering water.
4. When the milk begins to steam, gradually whisk in the egg mixture.
5. Cook, stirring occasionally, until very thick, about 4 minutes.
6. Remove from the heat and stir in the butter and vanilla, then pour the filling into the crust.
7. Top with the meringue, sealing the edges well.
8. Bake for about 30 minutes, until the meringue is golden brown.
9. Cool for at least 1 hour on a wire rack before slicing.
10. 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)