----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Chocolate Cream Pie
  Categories: pies
       Yield: 8 servings
       1 c  Sugar
     1/3 c  All-purp flour or 2T cornsta
     1/4 ts Salt
       2 oz (1oz) sqs unsweeten chocolat
       2 c  Milk
       3    Slightly beaten egg yolks
       2 tb Butter or margarine
       1 ts Vanilla
       1    9inch baked pastry shell
       1    Recipe meringue
   In Saucepan, combine sugar and salt.  Chop up unsweetened chocolate and add
   with milk; gradually stir into dry mixture.  Cook and stir over medium heat
   till mixture boils and thickens.  Cook 2 minutes longer. Remove from heat.
   Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 mi
   nutes, stirring constantly.  Remove from heat.  Add butter and vanilla; coo
   l to room temperature.(To prevent a crust from forming, put clear plastic w
   rap or waxed paper directly on top, touching surface of the hot pudding cle
   ar to sides of bowl.) Pour into baked pastry shell.
   Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till sof
   t peaks form.  Gradually add 6 T sugar, beating till stiff peaks form and a
   ll sugar is dissolved.  Spread atop pie, sealing to pastry. Bake in moderat
   e oven 350 deg.  about 12 to 15 minutes, or till meringue is golden.
   Cool. Source: Better Homes and Gardens Posted by Ken Strei
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   Preparation Time:  0:00