Chocolate Cream Pie
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon flour
3 (1 ounce) squares unsweetened chocolate
3 cups milk
3 eggs, separated
1 tablespoon butter
2 teaspoons vanilla extract, divided
1/4 tablespoon cream of tartar
6 tablespoons granulated sugar
1 (9-inch) baked pie shell
In a saucepan, mix 1 1/2 cups sugar, salt, cornstarch, flour and
chocolate, cut into small pieces. Gradually stir in milk. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Boil 3
minutes and remove from heat. Beat egg yolks slightly and add a little of
hot mixture. Boil 1 to 2 minutes more, stirring constantly. Remove from
heat and add butter and 1 1/2 teaspoons vanilla extract. Let mixture
cool, stirring occasionally. While mixture is cooling, beat egg whites
with cream of tartar until soft peaks form. Add 6 tablespoons sugar
gradually and 1/2 teaspoon vanilla extract. Beat until stiff peaks form.
Pour pie filling into pie shell. Spread meringue over top, sealing to edge
of pastry. Bake at 350 degrees F until meringue is very lightly browned on
top, about 12 to 15 minutes. Let cool and refrigerate several hours until
set.
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