Chocolate Meringue Pie

Norma's Cafe is celebrating it's 60th anniversary and stops by Good Day to celebrate with pie!

Chocolate Meringue Pie

One prebaked pie shell (blind-baked homemade or store-bought)

1 quart milk
1 ½ cup sugar
¾ cup corn starch
¾ cup water
2 egg yolks
¼ cup melted butter
2 tbsp vanilla
½ cup cocoa
½ cup butter
½ cup chocolate sprinkles

6 egg whites
Pinch cream of tartar
7 tablespoons sugar

In double boiler add milk and sugar and let heat to a simmer. Dissolve corn starch with water (equal parts) add vanilla and egg yolks and whisk together until the mixture is smooth and creamy (no lumps.) Add mixture slowly to simmering milk and sugar while you whisk, allow to cook for additional 5 minutes. Add the melted butter and cocoa. Whisk until smooth and creamy, no lumps. Add cocoa mixture to the pie base. Pour in to prebaked pie shell and spread evenly. Let pie cool for two hours.

Once pie is cool, make meringue. In the bowl of a stand mixer or a large glass or metal mixing bowl with a hand mixer, add egg whites and cream of tartar. Make sure bowl is COMPLETELY clean and free of any lint, dust, or soap residue. Beat egg whites and cream of tartar until foamy. Add sugar gradually, and continue to whip on high speed until stiff peaks form.

Spread meringue over pie filling, taking care to seal the edges. Sprinkle the top evenly with chocolate sprinkles. Put in preheated 350 degree oven until lightly brown (about 15 minutes).