3 Egg yolks 1 c Water; boiling
1 c Sugar 1 Piecrust (9″); baked
3 tb Cornstarch 3 Egg whites
3 tb Cocoa; heaping spoonfuls 3 tb Sugar
ds Salt
Beat egg yolks until light and lemon colored. Mix together the sugar,
cornstarch, and cocoa. Add beaten egg yolks and salt to sugar
mixture. Slowly blend in 1 cup boiling water. Cook stirring
constanlty (it’s safer to do this in the top of a double boiler),
until mixture is thick. Cool.
When filling has cooled, spoon into cooked, baked piecrust. Beat egg
whites until light and fluffy, but not dry. Add sugar and beat well.
Spread on top of pie and bake at 350 degrees about 15 to 20 minutes or
until crust is brown.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman.
Yields
1 pie (9″)