9-inch pastry or crumb crust
2.5 oz unsweetened chocolate, broken into pieces
2 c milk
1-1/3 c sugar
3 T flour
3 T cornstarch
½ t salt
3 eggs, room temperature
1 c milk
2 t butter
1-1/2 t vanilla
¼ t cream of tartar
6 T sugar
Bake pastry shell, set aside.
Preheat oven to 350.
Melt baking chocolate with 2 c milk in medium saucepan over medium heat, stirring constantly. Cook and stir just until mixture boils; remove from heat.
Combine 1-1/3 c sugar, flour, cornstarch and salt in small bowl. Blend egg yolks with 1 c milk, add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat stirring constantly until it boils. Boil and stir 1 minute; remove from heat. Blend in butter and vanilla; pour into cooled shell.
Beat egg whites and cream of tartar in small mixer bowl until foamy. Gradually add 6 T sugar, beat until stiff. Spread meringue onto hot pie filing, carefully sealing to edge of crust. Bake 8-10 minutes or until lightly browned. Cool to room temperature; chill several hours.
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