A classic Southern favorite, chocolate pudding pie with a pastry crust and topped with a golden meringue.
1/2 cup unsweetened baking cocoa
1 cup granulated sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk
3 large egg yolks
1 1/2 teaspoons butter
1 1/2 teaspoons vanilla extract
1 (9-inch) baked pie crust
3 large egg whites
3 tablespoons granulated sugar
- In a medium saucepan over medium heat, combine unsweetened baking cocoa, 1 cup sugar, flour, and salt. Add milk gradually, stirring constantly, until thick; about 10 minutes.
- Beat egg yolks in a bowl and stir in 1/4 cup of the hot mixture to eggs. Add egg mixture to chocolate mixture and cook 2 minutes longer. Add butter and vanilla while cooking. Mix well. Remove from heat and cool, then pour into a graham cracker pie crust. Set aside.
- In a bowl beat egg whites until stiff, adding remaining 3 tablespoons sugar. Spread over the pie filling.
- Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until the top is browned. Cool on a wire rack before serving.
Makes 8 servings.