Title: Chocolate Chiffon Pie #1
Categories: Pie
Yield: 6 Servings

1 (9-inch) pie shell; baked
1/2 c Cornstarch -or-
5 tb Flour
3 Squares chocolate -or-
4 tb Cocoa
1 1/3 c Sugar
1/2 ts Salt
2 1/2 c Milk
2 tb Butter or margarine
3 Egg yolks
1 ts Vanilla
3 Egg whites
6 tb Sugar

Combine cornstarch, melted chocolate, sugar & salt. Stir in milk. Add
butter & cook until mixture begins to steam & butter is melted, stirring
constantly. Beat egg yolks, add small amount of hot mixture to yolks & beat
again. Pour egg mixture into chocolate mixture & continue cooking until
thickened & mixture boils, stirring constantly. Add vanilla. Pour into
baked pie shell. Make meringue by beating egg whites until stiff. Gradually
add the 6 Tbs sugar. Pour over pie, seal edges, & bake at 325 for 15-20
minutes or until golden brown.

SHIRLEY LLOYD

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.