[Kitchen Witch]

CHOCOLATE CREAM PIE

3 c milk
3 (1-oz) squares unsweetened chocolate
1 1/2 c sugar
1/2 t salt
2 1/2 cornstarch
2 T flour
1 T cocoa powder
3 egg yolks, slightly beaten
1 T butter
1 1/2 t vanilla extract

baked pie shell

meringue (see below)

Heat milk and chocolate together in saucepan over low heat until chocolate is melted, stirring occasionally. Combine sugar, salt, cornstarch, flour, and cocoa in saucepan. Gradually stir in hot milk mixture. Cook over medium heat, stirring constantly until mixture thickens and reaches a boil. Boil 1 minute. Remove from heat. Stir 1 c hot mixture into beaten egg yolks. Return all yolk mixture to saucepan. Bring just to simmer, stirring constantly, until custard thickens slightly. Remove from heat, and stir in butter and vanilla. Pour custard into bowl. Cover with plastic wrap, pressing plastic
Directly on top of custard. Cool slightly so it is no longer hot but still warm. Spoon custard into cooled pie shell, spreading evenly. Cover with meringue, making sure that the meringue is "sealed" to the crust all around the pie. Bake at 400 degrees until golden brown, 6 to 8 minutes.

MERINGUE: 4 egg whites, 1/2 t cream of tartar, 1/2 c sugar; Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 T at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved. 3-4 minutes. Makes meringue for 1 pie.