Chocolate Meringue Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Chocolate||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Orange peel||1 Teaspoon, grated|
|9 inch baked pie shell||1|
|Cream of tartar||1⁄2 Teaspoon|
Mix sugar and cornstarch in medium bowl.
Stir in milk.
Add chocolate squares.
Microwave at HIGH (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes.
Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well.
Microwave at MEDIUM-HIGH (70%) 3 minutes, stirring once.
Stir in margarine and orange peel until margarine is melted.
Pour into pie shell.
Preheat oven to 425°F.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust.
Bake 8 to 10 minutes at 425°F or until meringue is brown.