Fudge Meringue Pie

• 1-1/3 cups sugar
• 1/4 cup all-purpose flour
• 1/4 cup baking cocoa
• 1-2/3 cups evaporated milk
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• 1 pie crust (9 inches), baked
• 1/2 cup chopped walnuts
• 3 egg whites
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup boiling water
• 1 teaspoon lemon juice
• 1/3 cup sugar

1. Sift sugar, flour and cocoa into a medium saucepan. Stir in milk; cook over medium heat until mixture thickens and begins to boil. Reduce heat; cook for 4 minutes, stirring constantly. Add a small amount of hot mixture to egg yolks; return all to saucepan. Cook and stir 1-3 minutes more. Remove from the heat; stir in butter and vanilla. Cool 5 minutes. Pour into pie crust. Top with nuts and set aside. For meringue, beat egg whites in a bowl until stiff but not dry; set aside. Mix cornstarch and cold water; place in a saucepan along with boiling water and boil until clear. Add lemon juice. Fold into egg whites. Slowly fold in sugar. Spread on top of pie. Bake at 350u0b0 for about 20 minutes. Chill well.

sugar, allpurpose, baking cocoa, milk, egg yolks, butter, vanilla, pie crust, walnuts, egg whites, cornstarch, cold water, boiling water, lemon juice, sugar

Taken from www.tasteofhome.com/recipes/fudge-meringue-pie/ (may not work)