World's Best Chocolate Pie with Tall 'n' Tender Meringue
rec.food.recipes/AngelWings14416/2001

I found this recipe years ago in a Cajun cookbook, and it is a family favorite, in no way to be compared to box pudding-pie filling mix. Very rich and thick, and always good.

3 eggs, separated
1 1/2 cups white sugar
4 heaping Tbsp flour OR 4 level Tbsp cornstarch
3 Tbsp cocoa
Pinch of salt
2 cup scalded milk
2 Tbsp butter
1 tsp vanilla
Single baked pie shell

Beat egg yolks and set aside. Reserve whites for meringue.

Blend sugar, flour, cocoa and salt together. Scald milk over medium heat, remove from burner and slowly add cocoa mixture, whisking with a fork to blend. Return mixture to burner and bring to a boil over medium heat, stirring constantly.

Mix a small amount of this chocolate mixture into beaten egg yolks. Stir quickly to prevent lumps. Add egg yolk mixture back into chocolate mixture and mix quickly. Bring to a boil again over medium heat, stirring constantly. Cook until mixture becomes as thick as custard. Remove from heat, add butter and vanilla.

Pour into baked pie shell and top with meringue.

Tall 'n' Tender Meringue
Source: C and H Sugar

Beat 3 egg whites with 1/8 teaspoon salt until foamy throughout. Gradually beat in 1/2 cup granulated or Superfine Sugar; beating until meringue will hold up in stiff points. Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around. Bake at 350 degrees for 7 to 12 minutes, until nicely browned. Cool, not in a draft. Refrigerate cooled pie.