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Chocolate Meringue Cream Pie

Created by CattyCakes on August 8, 2015

3 tablespoons butter
2 teaspoons vanilla
FOR THE MERINGUE
4 egg whites (keep cold until ready for use for best results)
1/4 heaping teaspoon cream of tartar
7 Tablespoons sugar
1/2 teaspoon vanilla (I prefer to use clear vanilla so it doesn’t discolor the meringue)

TO MAKE THE CHOCOLATE CREAM FILLING
Step 1: Mix sugar, cornstarch, cocoa and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Step 2: Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Step 3: Stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 24 hours or crust may become soggy).
Step 4: Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.
TO MAKE THE MERINGUE
Step 5: Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
Step 6: Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (Peaks should form when you pull up with a spoon} Do not under beat. Beat in vanilla.
Step 7: Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue.
Step 8: Bake at 400° for 8-12 minutes. Cool slightly. Serve.