Chocolate Cream Pie

• 9-inch baked pastry shell
• 2 1/2 oz. Hershey's unsweetened baking chocolate, broken into pieces
• 2 c. milk
• 1 1/3 c. sugar
• 3 Tbsp. flour
• 3 Tbsp. cornstarch
• 1/2 tsp. salt
• 3 egg yolks
• 1 c. milk
• 2 Tbsp. butter or margarine
• 1 1/2 tsp. vanilla
• 3 egg whites (room temperature)
• 1/4 tsp. cream of tartar
• 6 Tbsp. sugar

1. Melt baking chocolate pieces with 2 cups milk in medium saucepan over medium heat, stirring constantly.
2. Cook and stir just until mixture boils; remove from heat.
3. Combine 1 1/3 cups sugar, the flour, cornstarch and salt in a small bowl.
4. Blend egg yolks with 1 cup of milk
5. and add to dry ingredients.
6. Blend into chocolate mixture in saucepan.
7. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
8. Remove from heat; blend in butter and vanilla.
9. Pour into a cooled shell. Beat egg whites and cream of tartar in small mixing bowl until foamy.
10. Gradually add 6 tablespoons sugar; beat until stiff peaks form.
11. Spread meringue onto hot pie filling, carefully sealing meringue to edge of crust.
12. Bake in preheated 350u0b0 oven about 15 minutes or until lightly browned.
13. Cool to room temperature.

pastry shell, baking chocolate, milk, sugar, flour, cornstarch, salt, egg yolks, milk, butter, vanilla, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451681 (may not work)