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Cookies, Candy & Desserts

Chocolate Meringue Pie - 1997​​​​​​​​​​​
Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • 1 pie crust  (9 inch)
Filling:
  • 2 tablespoons  cocoa
  • 2 tablespoons  cornstarch
  • 8 ounces  evaporated milk
  • 2/3 cup  sugar
  • 1 teaspoon  vanilla extract
  • 2 tablespoons  flour
  • 2 tablespoons  butter
  • 1 cup  condensed milk, sweetened
  • 4 egg yolks
Meringue:
  • 3 egg whites
  • ¼ teaspoon  cream of tartar
  • 5 tablespoons  sugar
  • 1 teaspoon  vanilla

PREPARATION
Mix dry ingredients in a medium saucepan.  Add remainder of ingredients and mix well with beater until cocoa is completely dissolved.  Cook over medium-high heat until thickened, stirring constantly.  Pour into baked pie shell. 

Beat egg whites and cream of tartar until peaks form.  Add 4 to 5 tablespoons of sugar and continue beating.  When it looks glossy, add vanilla and mix in well. 

Top pie with meringue and bake at 400 until peaks begin to brown.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking