Recipe: Deep South Chocolate Pie with Meringue

DEEP SOUTH CHOCOLATE PIE

"As many wonderful cooks will tell you, recipes are not always measured in exact amounts or with specific cooking temperature and time. This recipe, which was given to me by a great southern cook, is absolutely delicious and I have tried to approximate the amounts and cooking time."

1 1/4 cups sugar
4 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 1/2 cups milk
4 egg yolks, beaten
1/2 stick (1/4 cup) margarine
1 teaspoon vanilla extract
1 unbaked (8 or 9-inch) pie shell
Meringue (recipe follows)

Mix sugar, flour, cocoa powder and milk together. Blend and add to egg yolks.

Chip up the margarine into small pieces and add to the egg mixture; add vanilla and blend. Cook over medium heat until margarine is melted, stirring constantly. Pour into unbaked pie crust.

Bake in preheated 350 degree F oven until firm and pastry is browned (about 30 minutes). Check since time will vary.

Spread meringue on top of pie, sealing to edges.

Bake for few minutes until meringue is light golden brown. Cool a few minutes before slicing. Best when served chilled.

MERINGUE

4 egg whites
1 pinch cream of tartar
1/2 teaspoon vanilla (optional)
8 tablespoons sugar
4 tablespoons cornstarch

In large mixing bowl, combine egg whites and pinch of cream of tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon vanilla extract.

Mix 8 tablespoons sugar with 4 tablespoons cornstarch and gradually add to egg whites. Beat well for at least five minutes, as mixing too little will cause the meringue to separate.

Makes 1 pie, 8 servings
Source: Jo Anne Merrill