Amazing Chocolate Cream Pie with Meringue
I made mine in mini pie pans and used a cream cheese/sour cream topping slightly sweetened with confectioner's sugar. The filling is excellent.
pie shell (9 inch)
cream of tartar
In saucepan, combine sugar and salt. Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat.
Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature.
(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.)
Pour into baked pastry shell.
Beat 3 egg whites with ¼ teaspoon cream of tartar and ½ teaspoon vanilla until soft peaks form.
Gradually add 6 tablespoon sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry.
Bake in moderate oven 350℉ (180℃) F about 12 to 15 minutes, or until meringue is golden. Cool.