Chocolate Meringue Pie

Crust:

6 oz short crust patry

Line a 7″ pie dish with pastry and back blind (do not prick)

Filling:

6 tbsp cornstarch

2 dessertspoons cocoa

1/2 pint milk

1 oz butter

2/3 c. castor sugar

1/2 tsp vanilla essence

2 egg yolks

Blend cornstarch and cocoa with a little water. Put remaining milk, sugar, butter and vanilla essence into saucepan. When hot, pour over blended cornstarch and cocoa. Return to saucepan, bring to a boil, stirring continuously. Boil 2-3 minutes. Allow to cool slightly before adding yolks. Pour into base.

Meringue:

2 egg whites

1/2 c castor sugar

Whisk egg whites until stiff and fold in sugar. Pile on top of filling. Sprinkle with sugar and brown lightly in 325 F oven for 20 minutes.

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