posted by Pat T 06-06-100 11:56 AM
Best Chocolate Pie with Meringue
1-1/2 cups sugar
3 level Tblsp. powdered cocoa
2 Tblsp. all-purpose flour
3 large eggs, separated
1 whole egg
1-1/2 cups half-and-half or 1 (12 oz.) can evaporated milk
1 tsp. vanilla extract
1 (9-inch) unbaked pie shell
6 Tblsp. sugar
1/2 tsp. vanilla extract
Preheat oven to 425 degrees F.
Blend 1-1/2 cups sugar, cocoa, and flour together in a large bowl until all lumps are out. Beat egg yolks and whole egg until light and lemon-colored; add a small amount of the half-and-half to eggs.
Add eggs and remaining cream to sugar mixture; mix well. Add 1 tsp. vanilla.
Pour into an unbaked pie shell that has been chilled for 30 minutes, and cook in a preheated 425 degree F. oven for 10 minutes.
Lower heat to 375 degrees F. and bake for 25 to 30 minutes longer or until a knife blade inserted in the center comes out clean.
Beat egg whites until they stand in soft peaks. Gradually add 6 Tblsp. sugar and continue beating until whites are stiff. Add 1/2 tsp. vanilla.
Spoon meringue onto top of filling; pile lightly with a spatula. Be sure egg whites cover the filling completely.
Lower heat to 325 degrees F. and cook meringue about 10 minutes or until golden brown. Cool on a wire rack and serve hot or cold. This pie does not slice firmly, but the taste makes up for it.
Yield: 1 (9- inch pie) - 8 servings.