Real Chocolate Meringue Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Skim milk||2 Cup (32 tbs)|
|Artificial sweetener||4 Gram, divided (To Equal 8 Teaspoons Sugar)|
|Salt||1⁄2 Teaspoon, divided|
|Eggs||2 Medium, separated|
|Unsweetened cocoa||1 Tablespoon, dissolved in 1 tablespoon water|
|Water||1 Tablespoon (For Dissolving Unsweetened Cocoa)|
|Vanilla extract||1⁄2 Teaspoon|
|8 inch pie crust||1|
|Cream of tartar||1⁄8 Teaspoon|
In saucepan sprinkle gelatin over milk to soften.
Place over low heat and stir until gelatin dissolves.
Remove from heat.
Add sweetener to equal 4 teaspoons sugar and 1/8 teaspoon salt.
In a bowl, beat egg yolks.
Add a few teaspoons of hot milk mixture to beaten egg yolks, then stir yolks into milk.
Blend in cocoa.
Cook until mixture thickens slightly; remove from heat.
Stir in vanilla.
Pour into pie crust and refrigerate until firm.
Beat egg whites with remaining sweetener and salt until frothy.
Add cream of tartar and beat until mixture stands in stiff, glossy peaks.
Spread over pie filling.
Broil about 4 inches from heat for 30 seconds or until meringue is slightly browned.
Serve at once or refrigerate and serve well chilled.