Filling
½ stick of butter (melted)
1 cup of sugar
3-4 egg yolks
1 tsp vanilla
2-3 Tbsp Cocoa
1 Tbsp flour (heaping)
1 can Milnot or Evaporated milk
Prepare pie shell (if store bought) in oven approx. 8 min. to brown. Don’t forget to poke holes (with a fork) in shell with fork so that bubbles don’t form. If you choose and have the time you can make your piecrust from scratch.
Mix together above dry ingredients (sugar, flour & cocoa) add melted butter and eggs (one egg at a time), vanilla & milk. Stir over med/high heat until consistency of very thick pudding when mixture just starts to bubble/boil.
Pour above chocolate mixture into prepped (browned pie shell) and set aside.
Meringue
1 Tbsp Cornstarch
2 Tbsp of granulated sugar
½ cup water
Cook in small pan over medium heat until mixture turns translucent and thick. Set aside.
3 egg whites
Pinch of salt
6-7 Tbsp of granulated sugar
1 tsp vanilla
Above cooked mixture
In high speed mixer beat egg whites until soft peaks form. Then above cooked mixture and 6-7 Tbsp of sugar alternating 1 tablespoon each at a time. Continue beating after each spoonful. Add salt and vanilla.
Preheat oven to 350.
Pile meringue on top of chocolate pie in crust and bake for 8-10 minutes in oven to slightly brown meringue. Watch closely, meringue will brown quickly.