Chocolate Meringue Pie from the Telephone Pioneers

  • Yield: 8 servings


3-- eggs, separated
1/2stick butter or margarine
1 1/4cups sugar
3tablespoons flour
2tablespoons cocoa
1/2teaspoon salt
2cups milk
1 1/2teaspoons vanilla
1-- 9-inch baked pie shell
6tablespoons sugar
1/4teaspoon cream of tartar


  1. Combine 1 1/4 cups sugar, flour, cocoa, and salt.  Scald milk and add butter.  Remove from heat.  Stir in sugar mixture and cook until slightly thickened.  Remove from heat and add beaten egg yolks.  Cook over low heat for 20 minutes, stirring to prevent sticking.  Add 1 teaspoon vanilla and pour mixture into baked pie shell.  Beat egg whites with 6 tablespoons sugar, cream of tartar, and 1/2 teaspoon vanilla until stiff peaks form.  Spread over pie and bake at 400F until lightly browned.  Chill before serving.

Recipe reprinted with permission from the Junior Serve League of Panama City’s Bay Leaves (The Junior Service League of Panama City, Fl., 1975).