Recipe - Chocolate Cream Pie

1 cup Sugar
1/3 cup Allpurp flour or 2T cornsta
One fourth teaspoon Salt
2 ounce (1oz) sqs unsweeten chocolat
2 cup Milk
3 Slightly beaten egg yolks
2 tablespoon Butter or margarine
1 teaspoon Vanilla
1 9inch baked pastry shell
1 Recipe meringue

In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and
add with milk; gradually stir into dry mixture. Cook and stir over medium
heat till mixture boils and thickens. Cook 2 minutes longer. Remove from
heat. Stir small amounts hot mixture into yolks; return to hot mixture;
cook 2 minutes, stirring constantly. Remove from heat. Add butter and
vanilla; cool to room temperature.(To prevent a crust from forming, put
clear plastic wrap or waxed paper directly on top, touching surface of the
hot pudding clear to sides of bowl.) Pour into baked pastry shell.
Meringue; Beat 3 eggs with One fourth t cream of tartar and One half t vanilla till
soft peaks form. Gradually add 6 T sugar, beating till stiff peaks form and
all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in
moderate oven 350 deg. about 12 to 15 minutes, or till meringue is golden.
Cool. Source: Better Homes and Gardens Posted by Ken Strei

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini