Chocolate Cream Meringue Pie
rec.food.recipes/carolreu

1 9 inch pie crust -- baked
1 cup sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks -- slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla

MERINGUE TOPPING:
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to saucepan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes. Pour into pie shell. Heat oven to 350.

MERINGUE TOPPING:
In small mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes or just until meringue is lightly browned. Cool to room temperature; chill for several hours.