Recipe - Mamas Chocolate Pie

1 Baked pie shell; 8 or 9 in.
One half cup Cocoa
1 One half cup Sugar
One fourth cup Flour
3 Eggs; separated
2 cup Milk
One half teaspoon Vanilla

Method: Sift cocoa, sugar, and flour together. Separate eggs; set egg
whites aside for meringue. Add egg yolks to milk and wisk until well
blended. Add milk mixture to flour mixture a little at a time, wisking
until well blended. Cook over medium heat, stirring constantly with rubber
spatula, until thickened. Remove from heat; add vanilla and a lump of
butter or margarine. Pour into prepared pie shell. Beat egg whites with 1/4
teaspoon cream of tartar until starting to firm up; add 4 tablespoons of
sugar and beat until soft peaks form. Put on top of chocolate mixture in
pie pan. Brown at 325 until meringue is nicely browned.

Posted to JEWISHFOOD digest Volume 98 #027 by Minelle Paloff
cen17268@centuryinter.net on Jan 16, 1998