Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
aking.
For the lemon meringue pie, you need to pre-bake
Cool.
For the dark chocolate filling, simmer 3/4 cup
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
rom heat.
Fill pie shell: Whisk in chocolate and butter until
In saucepan, combine sugar, cornstarch, and salt; gradually add milk; add chocolate.
Cook and stir over medium heat till mixture boils and thickens.
Cook two minutes longer.
Remove from heat.
egrees C).
To Make Chocolate Custard: In a large saucepan
Heat milk to lukewarm.
Add salt, sugar and cornstarch to milk slowly.
Mix well.
Add chocolate to milk mixture.
Cook and stir over medium heat until mixture thickens and boils.
Cook 2 minutes longer.
Remove from heat.
Stir small amount of mixture into slightly beaten egg yolks.
Mix into rest of mixture and cook 2 to 5 minutes, stirring constantly.
Remove from heat.
Add butter and vanilla.
Pour into cooked, baked pie shell.
Spread meringue and brown in oven 10 minutes at 350\u00b0.
Pour into a pie shell and set aside.
Meringue: Preheat oven
Combine first four ingredients and cocoa (if using).
Beat egg yolks into milk.
Mix with dry ingredients.
Cook over slow fire until thick.
If using chocolate squares, break into pieces and add to cooked mixture, stirring until melted.
Cool.
Add vanilla.
Pour into baked pie shell and top with meringue.
Bake in 350\u00b0 oven for 15 minutes or until golden brown.
Cool.
In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt.
Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly.
Remove from heat and set aside.
Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture.
Spoon mixture into meringue shell.
Refrigerate until filling is set, about 4 hours.
aked pastry shell.
Spread meringue over, sealing to edge of
In double boiler mix sugar and flour.
Add chocolate and butter.
Combine milk and egg to mixture.
Stir constantly.
When mixture thickens, remove from heat.
Add vanilla and stir well. Pool filling into cooled, baked pie shell.
Cover with meringue and bake at 400\u00b0 approximately 5 minutes.
Boil first 6 ingredients in double boiler until thick.
Add egg yolks.
Cook until thick; add vanilla.
Pour in cooked 9-inch pie shell.
Cover with meringue, using 3 egg whites.
Bake in 325\u00b0 oven until meringue is slightly browned.
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Mix sugar and flour and add milk and chocolate.
Add well beaten eggs and cook in a double boiler until thick.
Pour into baked pie crust.
Use egg whites for meringue.
You can also use this mixture for a chocolate pudding, too.
Combine sugar, cocoa, cornstarch and milk in saucepan.
Heat until smooth and very warm.
Stir in margarine, vanilla and egg yolks.
Pour into unbaked pie shell.
Bake 10 minutes at 425\u00b0, turn heat to 350\u00b0 and bake 10 more minutes.
Prepare Never Fail Meringue while pie bakes.
Combine sugar, flour and cocoa.
Set aside.
Combine milk, egg yolks, butter and vanilla.
Add sugar mixture and stir to mix.
Pour into pie shell.
Bake at 350\u00b0 for 30 minutes. Meanwhile, beat egg whites, then add vanilla and slowly add sugar. Beat until stiff peaks form.
Remove pie from oven when center is set.
Spoon beaten egg whites onto top of pie, smoothing to edge of crust.
Return to oven to brown meringue, about 5 minutes.