Poppy's Chocolate Puddin' Pie recipe

1 servings

5 tablespoons all-purpose flour

5 tablespoons unsweetened cocoa powder

2/3 cup white sugar

1/8 teaspoon salt

2 cups milk

3 egg yolks, beaten

1 teaspoon vanilla extract

2 tablespoons butter

1 (9 inch) pie shell, baked

3 egg whites, slightly beaten

1 teaspoon vanilla extract

10 tablespoons white sugar

In 2 quart saucepan, sift and mix together flour, cocoa, 2/3 cup sugar and salt.

Whisk in milk.

Over medium heat, and stirring constantly, cook until it reaches pudding thickness.

Remove from heat.

Very quickly beat in egg yolks, 1 teaspoon vanilla and butter; beating briskly until completely mixed and smooth.

Cool in pan.

Pour into baked, cooled pie shell.

Top with meringue.

Meringue: chill beaters and bowl.

Preheat oven to 375 degrees F (190 degrees C).

With electric mixer on high, beat 3 egg whites and 1 teaspoon of vanilla extract to stiff peaks.

While still beating egg whites, add 10 tablespoons sugar, one tablespoon at a time.

Spread meringue over pie, and bake at 375 degrees F (190 degrees C) for 12 minutes or until meringue turns pale brown.

Remove from oven.

Place on level, draft-free area at least 30 minutes to cool before serving.