German Chocolate Pie
|German chocolate||2 Ounce|
|Flour||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 1⁄2 Cup (40 tbs), scalded|
|Eggs||3 , separated|
|Baked pie shell||8 Inch|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Chopped nuts/Chopped coconut||1 Tablespoon|
Melt chocolate and butter over low heat or hot water in top of double boiler.
Mix flour, sugar and salt and stir into chocolate mixture.
Slowly add milk, stirring constantly.
Cook until mixture is fully thickened, about 15 minutes.
Beat egg yolks well; stir in a little of the chocolate mixture, then pour into rest of hot mixture and cook about 2 minutes longer, stirring constantly.
Remove from heat; cool partially and stir in vanilla.
Pour into pie shell.
Beat egg whites until stiff, then slowly beat in the 1/3 cup sugar.
Swirl meringue over pie filling.
Sprinkle with nuts or coconut and brown in moderate oven, 350 degrees, about 15 minutes.
This can be used as a pudding by following pie directions, then folding the meringue into finished pie filling.
Put into custard cups and chill.