Georgia's Chocolate Cream Pie

• 9 inches pie crusts, baked and cooled
• 1 13 cups sugar
• 14 cup cornstarch
• 3 -4 egg yolks
• 18 teaspoon salt
• 1 12 cups milk (2% or whole)
• 2 tablespoons butter
• 3 unsweetened chocolate squares
• 1 tablespoon vanilla
• 3 -4 egg whites
• 18 teaspoon cream of tartar
• 6 -8 tablespoons sugar

1. Whisk together sugar and cornstarch in a large saucepan.
2. Beat together egg yolks and milk and gradually add to sugar mixture.
3. Add salt, butter, chocolate squares (you can chop them to help speed melting) and vanilla.
4. Heat over medium-high heat stirring constantly until it boils and thickens nicely.
5. Cool slightly and add 1 or 2 tablespoons more of vanilla if you would like.
6. Pour into a pre-baked pie crust and set aside.
7. For meringue, beat 3-4 egg whites per pie until frothy.
8. Add cream of tartar and beat until soft peaks form.
9. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and you can no longer see the granules in the egg white.
10. Beat until stiff peaks appear.
11. Spread over pie filling and bake at 350-degrees for 10-12 minutes or until it
12. begins to turn golden brown.
13. Cool thoroughly and enjoy!

cooled, sugar, cornstarch, egg yolks, salt, milk, butter, chocolate squares, vanilla, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/georgias-chocolate-cream-pie-444790 (may not work)