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| The finished product. Yum! |
1 9 inch baked pie crust
(Recipe in earlier blog post)
Combine in heavy sauce pan:
2 cups sugar
3 tablespoons cocoa (Hershey's)
dash salt
3 tablespoons flour
2 tablespoons corn starch
in separate bowl:
Separate 4 eggs yolks in one bowl, save whites for meringue
gently whip yolks then stir in 3 cups milk then add this mixture to dry ingredients and cook and stir over low-medium heat until thick and bubbly. Remove from heat. Add 1/2 stick butter and 1 tsp vanilla, stir until smooth when butter is melted. Pour into prepared pie crust.
Make meringue:
take the 4 egg whites and beat until frothy then add 1/2 cup sugar and beat on highest speed of the mixer until stiff peaks form. Add 1 tsp vanilla and beat until well mixed. If making a lemon meringue pie, I use lemon juice instead of vanilla.
Top hot filling with meringue. Spread to edges well. Brown in hot oven, watch carefully to avoid burning.
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| seal edges well to prevent shrinking |
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| Brown in hot oven. Watch it, don't let it burn! |
