Mile High Chocolate Meringue Pie

By now you can probably tell that I love to cook.
 I especially love to fix things that are simple as well as delicious.
Another plus is that they are from ingredients you most always have on hand! 

I love this pie and hope you do too!
The following recipe is for one regular pie shell 


**Note**
I baked these pies in my Pyrex pie plates and they are extremely large.
 I doubled the recipe for each pie.

Baked one for my Carly at home with new baby

**Note***

There is a green print friendly link @ the bottom of this post if you choose to print. 

RECIPE

1 cup sugar

1 cup milk

3 tablespoons cocoa

3 tablespoons flour

3 eggs

1 teaspoon vanilla

1/4 stick butter

Separate egg whites from yellow

Put egg yolks and all of ingredients above into large pot.

Cook on medium to medium low heat,  stirring constantly to rid pie filling of lumps

Cook until thickened

Pour into prepared pricked unbaked pie shell

Preheat oven to 425 degrees....****NOTES use your judgement according to your oven because mine cooks fast. I baked mine on 350 degrees...you are only cooking the crust and the meringue. Short cooking time.  You could also pre-bake for a flakier crust then you are only cooking the meringue.

MERINGUE

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon vanilla flavoring

Beat 2 to 4 minutes or until stiff peaks form

Beat egg whites with cream of tartar until soft peaks start to form

Add sugar pouring slowly in as you beat on high

Add  vanilla continue to beat on high until stiff peaks form

Spoon onto top of pie into middle first then add all around

Take spatula and press meringue to cover pie paying particular attention to the edge of pie crust...(being careful to seal it without openings to let air in...this will make meringue fall.)

BAKE IN UNBAKED PIE SHELL 10-15 MINUTES
BAKED PIE SHELL 5-6 MINUTES
Cool Pie on rack until cooled.  Then you must chill in refrigerator to set the pie.  

ENJOY!

Dolly