The Best Little Chocolate Pie In Texas

• 1 1/4 c sugar
• 1/4 tsp salt
• 4 T cornstarch
• 2 c milk, scalded
• 3 eggs, separated
• 2 (1 oz each) squares Baker's Chocolate
• 2 T butter
• 1 tsp vanilla
• 1 (9 inch) baked pastry shell

1. Mix sugar, salt, and cornstarch.
2. Then combine with scalded milk. Add chocolate.
3. Cook slowly over low heat in a heavy pan or double boiler, stirring constantly, for 15 to 20 minutes.
4. Beat egg yolks. Stir small amount of hot mixture into the yolks.
5. Then return the yolk-chocolate mixture to the pan (this prevents the eggs from cooking).
6. Cook for 5 more minutes.
7. Add butter and vanilla and let cool to room temperature.
8. (To prevent a crust from forming on the custard, cover with clear plastic wrap or wax paper).
9. Use reserved egg whites for meringue.
10. Bake at 325u0b0 for 15 to 20 minutes.

sugar, salt, t, milk, eggs, chocolate, t, vanilla, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=74965 (may not work)