Fudge Cream Pie

I think I want to make this later tonight. Doesn’t it sound so yummy:

Fudge Cream Pie

1 bakes 9 inch pie shell

1 1/2 cups sugar

1/4 cup flour

1/4 cup cocoa

1 2/3 cup (a tall can)  evaporated milk

3 egg yolks, slightly beaten (save the egg whites for the meringue topping)

2 Tbs butter

1 1/2 tsp vanilla

meringue topping

Sift together sugar, flour, and cocoa; gradually add evaporated milk. Pour into a medium sauce pan and heat over medium heat until mixture comes to a full boil and thickens. Reduce heat; cook and stir for about 4 minutes. Add small amounts of hot mixture to egg yolks, stirring well after each addition. Once all of the cocoa mixture is combined with egg yolks, return to the pan. Cook over the medium-low heat for 1-3 minutes- mixture will become very thick. Remove from heat and stir in butter and vanilla. Cool for about 5 minutes and then pour into the pie shell. Cover with merique, sealing well around the edges. Bake at 350 degrees for 12 to 15 minutes.

Merinque topping:

1/4 tsp cream of tartar

1/2 tsp vanilla

3 egg whites

1/2 cup sugar

In a mixing bowl, combine egg whites with cream of tartar and vanilla. Beat at high speed with an electric mixer until soft peaks form. Gradually add sugar and combine beating at high speed until stiff peaks form and sugar is dissolved. Cover meringue and bake to lightly brown.