Chocolate Meringue Pie

Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.

1 baked 9-inch pie shell
1 teaspoon cinnamon
2 1/2 squares chocolate
2 1/2 cups of milk
4 tablespoons flour
1 cup sugar
1/2 teaspoon salt
4 egg yolks
2 tablespoons butter or margarine
2 teaspoons pure vanilla extract

Sprinkle bottom and sides of pie shell lightly with cinnamon. Scald milk with chocolate in double boiler. Beat until smooth. Combine flour, sugar and salt. Add slightly beaten yolks. Pour small amount of chocolate mixture over the yolks, stirring constantly. Return to double boiler and cook until thickened, stirring constantly. Add vanilla and butter, cool, stirring occasionally. Pour into baked pie shell. Cover with meringue and bake at 400° F. 8 to 10 minutes.

Meringue:
4 egg whites
8 tablespoons sugar
1 teaspoon cinnamon
Pinch of salt

Beat whites until stiff but not dry. Combine sugar, cinnamon and salt. Beat into whites 2 tablespoons at a time. Continue beating until stiff and glossy. Pile on top of pie spreading up on to edge of crust slightly. Swirl and peak meringue for decoration. Cool pie gradually, keeping away from draft.

Chocolate Meringue Pie

Meringue:

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