CHOCOLATE MERINGUE PIE

• 1 1/2 cups sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup flour
• 4 eggs, separated
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 (9-inch) baked pie shell, cooled

-- Preheat oven to 350°F.

-- Sift together the sugar, cocoa, salt and flour in mixing bowl and set aside.

-- Separate all four eggs.

-- Set egg whites aside in a large bowl for the meringue.

-- Put the yolks in a heavy saucepan and beat well with a fork or whisk.

-- Then stir in the sifted dry ingredients alternately with the milk, adding just a little at a time to keep mixture smooth.

-- Cook mixture over medium heat, and add vanilla when it begins to boil.

-- Boil, stirring constantly, until mixture thickens.

-- Remove from heat; beat out any lumps that may have formed.

-- Pour into baked pie shell and top with meringue while filling is still hot.

Meringue

• 3 egg whites from large or jumbo eggs, at room temperature
• 6 tablespoons sugar, depending on your taste
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

-- Beat the egg whites at high speed with an electric mixer until soft peaks form.

-- With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.

-- Beat in the vanilla.

-- Pile atop the pie and seal edges to the crust.

-- Bake meringue topped pie at 350°F for 12-15 minutes until lightly browned.

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