Filling
· 1 cup sugar
· 2 1/2 tablespoons flour
· 2 tablespoons cornstarch
· 1 cup milk
· 2eggyolks
·
· 1 tablespoon butter or margarine
· 1 teaspoon pure vanilla extract
In top of a double boiler off of the heat, stir together the sugar, flour, and cornstarch. Gradually whisk in the milk, whisking until well-mixed. Place the pan over boiling water and cook, stirring until mixture is thickened.
Beat the egg yolks until frothy. Whisk in quickly.
Add melted chocolate and cook 1 minute.
Remove from heat and add butter and vanilla.
Cover top with a round of buttered waxed paper and let cool completely.
Pour into baked pastry shell.
Top with meringue, taking care to seal well around the edges.
Place in upper one-third of a pre-heated 375ºF. oven for 12-15 minutes or until meringue is golden brown. Cool on a rack.
Makes 1 9-inch pie.
Pastry
· 1 1/4 cups all-purpose flour
· 1/4 teaspoon baking powder
· 6 tablespoons butter or margarine, cut into 6 pieces
· 3 tablespoons ice water
Stir together the flour and baking powder.
Cut in the margarine until mixture resembles coarse meal.
Add ice water and gather into a smooth ball.
Roll out on a lightly floured board to 1 8-inch thickness.
Place in a 9-inch pie pan.
Prick approximately every 1/4 inch with a fork.
Place in the lower one-third of a pre-heated 375ºF. oven and bake for 20-25 minutes or until golden brown.
Cool completely before filling.
Meringue
· 3 large egg whites, at room temperature
· 6 tablespoons sugar
· 1 teaspoon pure vanilla extract
Beat the egg whites in a clean, dry mixing bowl until frothy
Add the sugar, 1 tablespoon at a time, beating continually.
Add the vanilla.
Beat until the mixture is stiff, but not dry (Should be very shiny.)
Spread onto pie, taking care to seal around the edges, and bake immediately.
