#1149 - Chocolate Meringue Pie

(by Shirley McNevich)

1 - 3.75oz. box Jell-O chocolate pudding/pie filling (NOT INSTANT)
2 TBSP Domino's dark brown sugar
1/2 of one square Baker's unsweetened baking chocolate
2 cups milk
2 eggs
2 TBSP butter
1/4 tsp. cream of tartar
1 - 9" pie shell dough (baked and cooled)
2 TBSP white sugar

In a saucepan add chocolate pudding mix, brown sugar and unsweetened chocolate--add 2 cups milk--stir. Separate the egg yolks from the egg whites (save egg whites for later)--add the egg yolks to a cup and beat with a fork. Add beaten egg yolks to the milk mixture--put the saucepan with the milk mixture on the stove over medium heat--cook and stir constantly until milk mixture is boiling. Once boiling, remove saucepan from heat and add the butter--stir until mixed. Let the mixture cool for 10 minutes (stir it now and then while it's cooling). In a mixer add egg whites--beat on high speed until they are foamy. Slowly add the white sugar to the egg whites--beat. Add cream of tartar to egg whites--beat until stiff peaks are formed. Pour chocolate mixture into BAKED pie shell. Scoop egg white mixture (meringue) on top of the chocolate mixture--use a spatula to spread the meringue so you can't see any of the chocolate--go right up and on the baked pie dough. Wet you index finger, start in the center of the pie, and start making a spiral in the meringue. Bake at 425 degrees for 5-10 minutes or until meringue is lightly browned. Cool completely, then refrigerate.