Ingredients:
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Directions:
Place the pie crust into a 9-inch or 10-inch pie plate. Dock with a fork, or place pie weights onto foil and place into the shell. Bake the pie shell at 425 degrees for 5 to 10 minutes until lightly golden.
Meanwhile, in a 2 to 3-quart casserole, blend together 2 cups of the sugar, cornstarch, and salt. Gradually stir in the milk, mixing well. Add chocolate.
Microwave on HIGH for 5 to 7 minutes, stirring every 3 minutes until the mixture is smooth and the chocolate is completely melted and blended.
Stir in a small amount of the hot pudding quickly into the egg yolks. Return the egg mixture to the hot pudding, mixing quickly and thoroughly.
Microwave at MEDIUM-HIGH for 1 to 3 minutes, stirring after 1 minute, until smooth and thickened.
Add butter and vanilla. Stir until butter is completely melted.
Pour into pre-baked pie shell.
Whip egg whites to soft peaks, then gradually add remaining white sugar while beating until stiff peaks to make meringue.
Top pie with meringue and make sure to attach to the sides of the crust so the meringue does not shrink during baking.
Bake 5 minutes at 450 degrees until golden. |
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