Preparation:
1. Scald 2 cups milk with melted baking chocolate in top of double boiler over simmering water, stirring until smooth.
2. Sift flour, cornstarch, 1 cup sugar and salt twice; mix with remaining milk.
3. Add to chocolate mixture, stirring constantly, until thickened; cook 10 minutes longer.
4. Remove from heat; gradually add some of chocolate mixture to beaten egg yolks.
5. Return to double boiler; cook 2 minutes longer, stirring occasionally.
6. Remove from heat; add butter and vanilla.
7. Pour into baked pie shell.
8. Cover with meringue made by beating egg whites with cream of tartar until frothy; gradually add remaining sugar, 1 tablespoon at a time, beating until stiff.
9. Brown in preheated 425 F. oven about 5 minutes; cool to room temperature;
10. Chill; serve cold. |
