9 inch pastry shell or crumb crust
2 1/2 blocks (2 1/2 oz.) Hershey's Unsweetened Baing Chocolate, broken into pieces
2 C. milk
1 1/3 C. sugar
3 T. flour
3 T. cornstarch
1/2 tsp. salt
3 egg yolks
1 C. milk
2 T. butter
1 1/2 tsp. vanilla
3 egg whites at room temperature
1/4 tsp. cream of tartar
6 T. sugar
Bake pastry shell; set aside. Melt baking chocolate with 2 C. milk in a saucepan over medium heat; stirring constantly. Cook and stir just till mixture boils; remove from heat. Combine 1 1/3 C. sugar, the flour, cornstarch and salt in small bowl. Blend egg yolks with 1 C. milk; add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat, stirring constantly till mixture boils. Boil and stir 1 minute. Remove from heat and blend in butter and vanilla. Pour into cooled shell. Beat egg whites and cream of tartar in a small mixer bowl till foamy. Gradually add 6 T. sugar; beat until stiff peaks form. Spread meringue onto hot pie filling, carefully sealing meringue to edge of crust. Bake in a preheated 350' oven for 8-10 minutes or till lightly browned. Cool to room temperature and then chill several hours or overnight.
