[Raquelita]

Chocolate Cream Pie by Paula Deen

FILLING:

1 cup sugar
3 tablespoons cocoa powder
2 tablespoons all-purpose flour
Pinch of salt
3 egg yolks, beaten
2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
One 9-inch pie crust (baked)

MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
4 tablespoons sugar

For the filling:

In a saucepan, stir together the sugar, cocoa, flour and salt. Slowly stir in the beaten egg yolks and the milk. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the butter and vanilla. Pour the filling into a bowl to cool. Pat waxed paper onto the surface of the filling to keep from forming a crust. When cool, pour the filling into the baked pie crust.

Heat the oven to 350 degrees. Make the meringue: beat the egg whites with the cream of tartar until they form soft peaks. Add one tablespoon of sugar at a time, beating constantly, until the whites form stiff peaks. Spoon the meringue over the chocolate filling, spreading it out fo the edges to touch the pie crust all around. Bake just until meringue browns - about 10-12 minutes.