Serves: 8
Total Calories: 155
In a medium saucepan mix sugar, cocoa, cornstarch and salt. Stir in boiling water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Stir in butter and vanilla. Preheat oven to 350°F. Pour filling into pie shell. Spread meringue over hot filling, sealing to edge of pastry. Bake for 12 to 15 minutes or until lightly browned. Cool completely, then chill.
*Option: Instead of meringue I sometimes just top with whipped cream.
This Chocolate Pie recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.
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