You Will Need:
- 1 cup sugar
- 3 Tablespoons cocoa
- 3 Tablespoons flour
- 1 tsp. vanilla extract
- 2 cups milk
- 3 eggs separated (egg whites will be for the meringue topping, so go ahead and place them in a mixing bowl and set them aside once you separate them)
- 1 Tablespoons margarine
- 4 Tablespoons sugar (for meringue)
- 1/4 tsp. cream of tarter (for meringue)
- frozen pie crust (thawed)
Preheat oven. Bake thawed pie shell at the temperature suggested on package, I baked it for 8 minutes until very lightly browned, since the pie will cook an additional length of time to cook the meringue, I didn't want to over brown it), let cool.
In a small bowl, beat egg yolks, in another small bowl combine sugar, cocoa flour. In a medium saucepan, melt margarine, add milk. Add other ingredients. Beat real well. Cook over low heat stirring constantly until thick, (this takes about 30 minutes or so. Add vanilla extract. Pour in the baked cooled pie crust.
Make meringue for top:
In a mixing bowl beat egg whites until they are foamy, add cream of tarter, beat until they begin to get stiff, add the 4 Tablespoons of sugar slowly, mixing in gradually. Beat until stiff. Pile on top of cooled chocolate pie filling. Bake 325 degrees about 6-8 minutes until light golden brown.
Tip: If you want a thicker meringue for your pie, you can add a couple more egg whites when making the meringue, so you'll have more to pile on top.
Refrigerate once completely cooled
Enjoy!
Note: This pie is not hard, it's made with simple ingredients, but it does take a good bit of time.
P.S. Sorry, I didn't get a picture of the pie once it was sliced...I took this to Thanksgiving at Mama's and didn't remember a picture....'tis the season! (Still wanted to catalog it here).