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Ingredients

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Directions

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  • Unfold piecrust; fit into 9-inch pie pan. Prebake according to package directions. Remove from oven. Reduce temperature to 350 degrees F.

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  • Mix 1-1/2 cups sugar, the flour and cocoa in medium-size heavy-bottomed saucepan. Stir in just enough milk to make paste; stir in remaining milk. Cook over medium heat, stirring, 10 to 12 minutes or until thickened. Remove from heat.

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  • Beat yolks in medium-size bowl until thick and yellow. Carefully whisk a little of hot cocoa mixture into yolks; whisk yolk mixture back into cocoa mixture. Bring to boiling; remove from heat. Stir in vanilla and butter just until butter is melted. Pour into pie shell.

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  • Beat egg whites in bowl just until frothy. Add cream of tartar and beat until peaks form. Beat in the 6 tablespoons sugar, 2 tablespoons at a time, until stiff peaks form. Spread meringue over pie filling so it touches all around the edge, sealing the top.

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  • Bake in 350 degree F oven for 12 to 15 minutes or until meringue is lightly browned. Transfer to wire rack to cool completely. Makes 8 servings.

Nutrition Facts

406 calories; 15 g total fat; 7 g saturated fat; 128 mg cholesterol; 158 mg sodium. 63 g carbohydrates; 1 g fiber; 6 g protein;

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