- 1 (9 inch) pie shell, baked
- 3/4 cup white sugar
- 1/4 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 egg whites, beaten
- 1/4 teaspoon cream of tartar
- 6 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C).
- In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
- In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
- To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
- Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.
06/21/2019
recipepes.com
microwave chocolate pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
