Marvelous Microwave Chocolate Cream Pie - cooking recipe

Ingredients

2 cups milk (whole or 2%)
2 tablespoons cocoa
1 1/3 cups sugar
2 tablespoons cornstarch
2 tablespoons flour
3 egg yolks (save whites for meringue)
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla
Meringue
3 egg whites, room temperature
6 tablespoons sugar
1 teaspoon vanilla
9 inches pastry shells, cooked & cooled

Preparation

Place first 6 ingredients in a blender and blend until well mixed.
Pour mixture into a Pyrex or microwave-safe glass bowl or measuring cup.
I use a 4-cup Pyrex measuring cup with a handle.
Add butter to chocolate mixture.
Microwave on HIGH for 10 minutes.
During last 5 minutes, stop and stir every minute.
(if your microwave doesn't have a turntable, you will need to turn the bowl, also, during the last 5 minutes.) By this time, chocolate mixture should be thickened.
Remove and let cool slightly.
Add vanilla and continue to cool.
Pour into a cooked 9-inch pie crust which has been allowed to cool.
For Meringue: Pre-heat oven to 350 degrees.
Beat egg whites until foamy.
Gradually add sugar and continue beating until meringue becomes stiff and glossy.
Add vanilla and mix in well.
Spread meringue over cooled pie filling in pie shell.
Spread all the way to the edges and make\"seal\" over the filling.
Place pie on cookie sheet.
Bake in 350\u00b0F oven approximately 10-12 minutes or until peaks of meringue turn golden brown.
Cool thoroughly before slicing.