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    Chocolate Cream Meringue Pie

    Source of Recipe


    1 baked 9-inch pie shell

    1/2 cup flour
    1 cup sugar
    2 to 3 oz. unsweetened chocolate, coarsely chopped
    1/4 tsp. salt
    3 cups milk
    3 egg yolks, lightly beaten
    1 1/2 tsp. vanilla
    1 tbsp. butter

    Blend flour, sugar and salt in a saucepan. Add milk gradually,
    stirring until smooth. Cook over medium heat, stirring constantly,
    until mixture thickens. Remove from heat. Add chocolate; stir
    until thoroughly blended.

    Add a small amount of cooked mixture to beaten egg yolks. Add to
    remaining mixture in saucepan. Return to heat and bring to a boil.
    Remove from heat. Stir in vanilla and butter. Cover with waxed
    paper and cool slightly. Turn cooled filling into pie shell.


    3 egg whites
    1/4 tsp. cream of tartar
    1/3 cup sugar

    Beat egg whites and cream of tartar until foamy. Add sugar gradually,
    continuing to beat until soft peaks are formed. Spread over filling.
    Seal to edge of crust to prevent shrinking. Bake at 275 for 15
    minutes or until lightly browned.




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