Amazing Chocolate Cream Pie with Meringue

Directions

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.

Meringue:

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.