1 c Sugar 3 Slightly beaten egg yolks
1/3 c All-purp flour or 2T cornsta 2 tb Butter or margarine
1/4 ts Salt 1 ts Vanilla
2 oz (1oz) sqs unsweeten chocolat 1 9inch baked pastry shell
2 c Milk 1 Recipe meringue
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate
and add with milk; gradually stir into dry mixture. Cook and stir
over medium heat till mixture boils and thickens. Cook 2 minutes
longer. Remove from heat. Stir small amounts hot mixture into yolks;
return to hot mixture; cook 2 minutes, stirring constantly. Remove
from heat. Add butter and vanilla; cool to room temperature.(To
prevent a crust from forming, put clear plastic wrap or waxed paper
directly on top, touching surface of the hot pudding clear to sides
of bowl.) Pour into baked pastry shell. Meringue; Beat 3 eggs with
1/4 t cream of tartar and 1/2 t vanilla till soft peaks form.
Gradually add 6 T sugar, beating till stiff peaks form and all sugar
is dissolved. Spread atop pie, sealing to pastry. Bake in moderate
oven 350 deg. about 12 to 15 minutes, or till meringue is golden.
Cool.
Yields
8 servings