Chocolate Meringue Pie

1 tablespoon cornstarch
2 tablespoons water
1/2 cup boiling water
1 cup sugar
1/4 cup Hershey's cocoa
5 tablespoons cornstarch
Dash of salt
1 cup water
3 large eggs (separated)
1 teaspoon vanilla
2 tablespoons margarine
1 cup flour
1/2 teaspoon salt
1/4 cup Crisco
2 1/2 tablespoons water
3 egg whites
Dash of salt
6 tablespoons sugar
1 teaspoon vanilla

Mix cornstarch and 2 tablespoons water. Add boiling water and cook mixture 1 minute. Set aside for use in meringue.

To prepare filling:
Sift together sugar, cocoa, cornstarch and salt. Add water and yolks and stir well. Add vanilla and margarine. Cook over medium heat, stirring constantly, about four minutes. Set aside to cool.

To prepare crust:
Mix sifted flour and salt in bowl. Cut in Crisco. Add 2-1/2 tablespoons water and stir. Form a ball. Flatten dough and place on floured board. Use rolling pin to shape. Place in pie pan. Place in preheated oven and bake about 15 minutes or until browned.

To prepare meringue:
Beat well, 3 egg whites. Add dash of salt. Continue beating. Add sugar, 1 tablespoon at a time. Add vanilla. Add prepared corn starch mixture and beat. Pour cooled filling into cooled pie crust and top with meringue. Bake another 15 minutes or until browned.

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Cajun Country -- New Iberia, Louisiana