Chocolate Mocha Meringue Pie

Directions

Scald 2½ cups of the milk in a double boiler over hot water on low heat, stirring constantly.

Add the chocolate and coffee powder.

Combine the flour and remaining milk in a small bowl and mix until smooth.

Add the sugar and salt.

Stir into the chocolate mixture in double boiler. Cook, stirring constantly, for 15 minutes.

Stir a small amount into the egg yolks, then stir egg yolk mixture back into the chocolate mixture.

Cook, stirring, for 8 minutes or until thickened and smooth.

Add the butter, then remove from heat and beat with a wooden spoon until thick.

Stir in the vanilla.

Cool completely.

Pour into the pie shell, then cover with Basic Meringues mixture, sealing edge.

Bake at 350℉ (180℃) for 15 minutes or until lightly browned.

Chill thoroughly. Garnish with grated chocolate. It may be refrigerated overnight and the pastry will remain crisp.