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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 14 cup cornstarch
- 1 cup sugar
- 14 teaspoon salt
- 2 cups milk, scalded
- 2 ounces unsweetened chocolate
- 3 slightly beaten egg yolks
- 2 tablespoons butter
- 12 teaspoon vanilla
- 1 (9 inch) baked pie crusts
- 3 stiffly beaten egg whites
- 6 tablespoons sugar
Method
- MIx cornstarch, 1 cup sugar and salt.
- Melt unsweetened chocolate in scalded milk.
- Gradually add milk.
- Cook in double boiler till thick, about 10 minutes, stirring constantly.
- Slowly add small amount of hot mixture to egg yolks.
- Stir into remaining hot mixture.
- Cook 5 minutes.
- Cool.
- Add butter and vanilla.
- Pour into shell and spread with meringue made out of whites and 6 Tablespoons sugar.
- Bake at 350 for 12-15 minutes.
- ** For Butterscotch: Omit chocolate.
- Substitute brown sugar for white sugar and increase butter to 3 tablespoons.
- ** For Caramel: Omit chocolate.
- Decrease sugar to 2/3 cup and caramelize 1/4 cup of sugar and add to scalded milk.
- *** For Coconut: Omit Chocolate.
- Decrease sugar to 2/3 cup.
- Add 1 cup moist, shredded coconut to filling.
- Sprinkle 1/2 cup coconut on meringue before browning.
