Mom’S Chocolate Pie Filling

• 1 whole Single-crust Pie Shell, Prebaked
• 2 cups Whole Milk
• 1-1/4 cup Sugar
• 4 Tablespoons Cornstarch
• 5 Tablespoons Cocoa
• 1/2 teaspoons Salt
• 2 whole Egg Yolks
• 1/4 cups Additional Milk
• 1 teaspoon Vanilla
• 3 Tablespoons Butter
• 6 Tablespoons Additional Sugar
• 2 whole Egg Whites

1. Heat 2 cups of milk in top of a double boiler over medium-low heat.
2. Prepare a pie crust, either from scratch or store-bought (follow package instructions), place in an 8 or 9-inch pie plate, and pre-bake the pie shell since the pie is not baked.
3. In separate bowl mix the 1-1/4 cups of sugar, cornstarch, cocoa, salt, egg yolks and 1/4 cup of milk. Add this mixture slowly to the heated milk and cook, stirring constantly, until thick. Cover and continue cooking for 5 minutes. Remove from heat and add the vanilla and butter. Beat until smooth. Pour into a prepared pie shell.
4. Top the chocolate filling with meringue made from the 6 tablespoons of sugar and the 2 egg whites beaten until stiff.
5. Brown the pie/meringue in a 350F degree oven. Watch closely as the meringue will burn easily. It's done when it's lightly browned.
6. I prefer to use a whipped cream topping on mine instead of the meringue but that's purely a personal choice. If you go that direction, be sure to allow the pie filling to cool completely before adding the whipped cream.
7. Enjoy!

pie shell, milk, sugar, cornstarch, cocoa, salt, egg yolks, ubc, vanilla, butter, additional sugar, egg whites

Taken from tastykitchen.com/recipes/desserts/mome28099s-chocolate-pie-filling/ (may not work)