Chocolate Chiffon Pie
|Unsweetened chocolate square||3|
|Milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Baked pie shell||9 Inch|
Melt chocolate in milk in top of double boiler.
Beat for 1 minute or until blended.
Sift 11/3 cups sugar, cornstarch and salt together.
Add small amount of chocolate mixture; stir until smooth.
Return to dou- ble boiler.
Add butter; stir constantly until thick- ened.
Cook for 10 minutes longer, stirring occasion- ally.
Beat egg yolks slightly.
Pour small amount hot mixture over egg yolks; stir vigorously.
Return to double boiler and cook, stirring constantly, until thickened.
Remove from heat; add vanilla.
Pour filling into pie shell.
Beat egg whites until soft peaks form.
Add 6 tablespoons sugar gradually; beat until glossy.
Pile meringue lightly on filling.
Bake in 325-degree oven for 20 minutes or until lightly browned.