Directions: |
Directions:Line a 9 inch pie pan with crust, crimp the edges. Fully bake the crust. Set it aside to cool.
To make the filling: In a medium bowl, combine the sugar, cocoa, cornstarch, and salt, and stir with a fork to mix well. In a medium saucepan, combine the milk and egg yolks. Stir with a fork to mix well. Add the sugar cocoa mixture to the saucepan and mix well. Place over medium-high heat. Cook, stirring often, until the mixture comes to a gentle boil. Reduce the heat to medium, continue cooking, stirring and scraping the sides and bottom often. The filling will become shiny and thicken to a silky rich texture, 3 to 5 minutes. Stir in the vanilla and pour the filling into the baked pie crust. Set aside at room temperature while you prepare the meringue.
Heat the oven to 325 degrees for meringue. |
Directions: |
Directions:In a large bowl beat the egg whites with an electric mixer on medium speed until foamy. Increase speed to high and beat until the egg whites begin to thicken to the texture of cream. Add the sugar 2 tablespoons at a time, beating well each time. Meringue should be thick, shiny and able to hold firm peaks. Spread meringue evenly over the cooked pie filling, sealing the edges to the crust and piling the egg whites high in the center. Use a spoon to make curly peaks all over. Place the pie in the preheated oven and bake until meringue is golden brown, 10 to 15 minutes. Cool to room temperature before serving. |
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