Chocolate Pie

You need a baked pie crust. Dock the crust by poking holes on the bottom and sides with a fork and bake in a 425 degree oven until golden brown, about 15 to 20 minutes. (I left mine in a little too long, but it was still good.) While the crust is baking, make the filling and meringue.

Chocolate Pudding Filling
(an old word of mouth recipe from Imogene Baldwin)
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk (I use one large can evaporated milk and make up the difference with milk)
2 eggs
2 tablespoons butter
1 teaspoon vanilla
3 tablespoons cocoa
In a saucepan mix the sugar, flour, salt, cocoa and eggs. Gradually stir in the milk over med-high heat, stirring constantly until the pudding becomes thick. Remove from heat and with a whisk, beat in the butter and vanilla until the pudding becomes smooth.

While the pudding is cooking, I make the meringue in my Kitchen Aid Mixer...it almost does it on it's own. But, keep a watchful eye on the pudding. You don't want it to burn. If you can't do both at once, do the meringue after you make the pudding.

Meringue Topping
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
3/4 teaspoon vanilla
Beat the egg whites with the cream of tartar until foamy. Gradually add sugar a little bit at a time, beating after each addition making sure the sugar dissolves and stiff peaks form. Beat in the vanilla.

Pour the hot pudding in the baked pie crust. Spread the meringue topping over the pudding, creating a seal between the meringue and crust. Bake in a 425 degree oven until the meringue gets golden brown on the tips.