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Chocolate Cream Pie



For the filling, in a saucepan, stir together the sugar, cocoa, flour, and salt.
Slowly stir in the beaten yolks and the milk.
Cook over low heat, stirring constantly, until the mixture thickens.
Remove from the heat and stir in the butter and vanilla.
Pour the filling into a bowl to cool.
Pat waxed paper onto the surface of the filling to prevent a crust from forming.
When cool, pour the filling into the pie crust.
Preheat the oven to 350 degrees.
Make the meringue: Beat the egg whites with the cream of tartar until they form soft peaks.
Add 1 tablespoon of sugar at a time, beating constantly, until the whites form stiff peaks.
Spoon the meringue over the pie filling, spreading it out to touch the crust all around.
Bake until brown, 10 to 12 minutes.