Saffron
Palm Tree Hugger
- Joined
- Apr 28, 2001
- Messages
- 8,454
I made this for dessert tonight and it is delicious!
Filling
1 (9 inch) pie shell, baked
1/4 cup butter
1 cup sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
1/2 teaspoon vanilla extract
Meringue
1/4 cup sugar
2 egg whites
Directions
1 Preheat oven to 350 degrees F.
2 Over medium low heat, in sauce pan, melt the butter or margarine.
3 Combine sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
4 Add the sugar and egg mixture to the pan with the melted butter or margarine and cook gently, stirring constantly until very thick. (Watch this mixture closely as it has a tendancy to burn)! Add the vanilla. Pour the mixture into the baked crust.
5 Beat the egg whites until soft peaks form then add sugar and beat until glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).
Delious served warm!
Filling
1 (9 inch) pie shell, baked
1/4 cup butter
1 cup sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
1/2 teaspoon vanilla extract
Meringue
1/4 cup sugar
2 egg whites
Directions
1 Preheat oven to 350 degrees F.
2 Over medium low heat, in sauce pan, melt the butter or margarine.
3 Combine sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
4 Add the sugar and egg mixture to the pan with the melted butter or margarine and cook gently, stirring constantly until very thick. (Watch this mixture closely as it has a tendancy to burn)! Add the vanilla. Pour the mixture into the baked crust.
5 Beat the egg whites until soft peaks form then add sugar and beat until glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).
Delious served warm!
