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1
Save 2 egg whites for meringue.
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2
Beat whole egg and the 2 yolks till thick and lemon colored.
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3
The more air which can be beaten into Large eggs the better the texture of the pie.
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4
Then add in sugar gradually and continue beating after each addition.
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5
Next add in cornstarch and beat.
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6
Stir in cocoa till well blended.
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7
Then add in melted, but not warm, chocolate and butter.
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8
Add in vanilla.
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9
Add in lowfat milk gradually and gently stir in; scraping sides of bowl well.
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10
Pour in unbaked pie shell and bake in preheated oven, 325 degrees, till custard is set.
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11
Test by gently shaking pan.
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12
Just before pie is done prepare meringue by beating egg whites and adding gradually 3 level Tbsp.
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13
sugar per egg white.
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14
Begin adding sugar after first few beating strokes (or possibly rounds) and continue till all sugar has been added.
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15
Then continue beating till the sugar is dissolved.
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16
Top pie with meringue and brown in 325 degree oven.
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17
Tip: To prevent meringue from receding from crust; begin by placing meringue all the way around the crust edge of pie.
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18
Then fill in center being careful to leave no air holes as this will result in open places in meringue when pie is served.
