Title: Chocolate Cream Meringue Pie
Categories: Pie
Yield: 1 Servings

	1	9-inch
	1 c	sugar
1	/2 c	all-purpose flour
	6 T	B unsweetened cocoa powder
1	/2 t	s salt
	2 c	milk
	3	egg yolks -- slightly
:		beaten
1	/2 c	butter or margarine
	2 t	s vanilla
:		baked pastry shell

Meringue Topping 4 egg whites 1/2 teaspoon cream of tartar 6 tablespoons sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove rrom heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes, pour into pie shell. Heat oven to 350 degrees. Meanwhile, prepare meringue topping: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.

From_Ebony_ Magazine, April 1995

Recipe By : Monee Kidd

From: Michael Loo Date: 02-02-98 (14:45) The Once And Future Legend (1) Cooking

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