Chocolate Meringue Pie

• 1 3/4 c sugar, divided
• 1/3 c. all-purpose flour
• 1/4 c. cocoa
• 2 c. milk
• 4 large eggs, separated
• 2 Tbsp. butter or margarine, melted and cooled
• 1 baked 9-inch pastry shell
• 1/2 Tbsp. cream of tartar

1. Combine 1 1/4 cups sugar, flour and cocoa in a heavy saucepan. Combine milk, egg yolks and melted butter and beat using a wire whisk, until mixture is well blended.
2. Gradually add milk mixture to sugar mixture, stirring until smooth.
3. Cook mixture over medium heat, stirring constantly until thickened and bubbly (about 10 minutes).
4. Spoon into pastry shell; set aside.
5. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
6. Spread meringue over chocolate filling, sealing to edge of pastry.
7. Bake at 325u0b0 for 25 minutes or until golden brown. Yield:
8. 1 (9-inch) pie.

sugar, allpurpose, cocoa, milk, eggs, butter, pastry shell, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540142 (may not work)