3 heaping tablespoons all-purpose flour
3 heaping tablespoons cocoa powder
3 large eggs, separated (reserve whites at room temperature for making meringue)
1½ cups milk
1 teaspoon vanilla extract
1 (9-inch) baked pie shell
⅓ cup confectioners’ sugar
½ teaspoon cream of tartar
In a medium-size saucepan combine the sugar, flour, and cocoa powder. Stir to remove any lumps. In a bowl beat the egg yolks and add to the dry ingredients. Gradually stir in the milk. Place over medium heat, stirring constantly so that the mixture does not burn. Cook until it thickens. Remove the mixture from the heat, add the vanilla, and stir well. Pour the mixture into the baked pie shell.
Preheat the oven to 475°. Make the meringue by beating the confectioners’ sugar with the reserved egg whites and cream of tartar until light and fluffy, about 3 to 4 minutes. Spread the meringue over the pie, making sure it touches the crust all around. Bake the pie for 5 minutes or until the meringue is golden brown. Refrigerate the pie before serving.
YIELD: 8 SERVINGS