Grandmother Burgess' Chocolate Cream Pie

• 3 sq. unsweetened chocolate, cut in pieces
• 2 1/2 c. cold milk
• 4 Tbsp. flour
• 1 c. sugar
• 1/2 tsp. salt
• 4 egg yolks, slightly beaten
• 2 Tbsp. butter
• 2 tsp. vanilla
• 1 baked 9-inch pie shell
• 8 Tbsp. sugar
• 4 egg whites, stiffly beaten

1. Add chocolate to milk and heat in double boiler.
2. When chocolate is melted, beat with rotary eggbeater for 1 minute or until smooth.
3. Combine flour, sugar and salt. Add to egg yolks. Pour small amount of milk mixture over egg mixture, stirring continuously.
4. Return to double boiler and cook until thickened, stirring constantly.
5. Add butter and vanilla.
6. Cool.
7. Pour into pie shell and cover with meringue made by folding sugar into egg whites.
8. Bake at 300u0b0 for 12 minutes or until delicate brown.

unsweetened chocolate, cold milk, flour, sugar, salt, egg yolks, butter, vanilla, shell, sugar, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342719 (may not work)