Chocolate Cream Pie

1 cup sugar      1/3 cup flour

¼ tsp salt      2 cups milk (2% or whole)

3 egg yolks      2 oz. unsweetened chocolate

2 T. butter      1 tsp. vanilla

1 baked pie crust

Meringue:

3 egg whites

¼ tsp. cream of tarter

1/3 cup sugar

Directions: Separate eggs, keeping egg whites for meringue. Lightly beat eat yolks.

Set aside. In sauce pan, combine sugar, flour, and salt. Gradually stir in milk and

melted chocolate. Cook and stir over medium heat until bubbly. Add a touch of the

chocolate filling to the egg yolks and immediately stir. (This is to gradually warm

the yolks to avoid creating scrambled eggs when the egg yolks go into the sauce

pan.) Add egg yolk mixture to the saucepan. Cook and stir filling two more

minutes. Remove from heat. Add butter and vanilla. Pour into crust. Chill.

Meringue: Beat egg whites and cream of tarter until foamy. Add sugar gradually.

Continue to beat until soft peaks form. Spread over cream pie. Brown in 350 degree

oven until meringue is golden brown.

Comment: To make butterscotch cream pie: Delete the chocolate. Substitute ¾ cup

brown sugar for 1 cup sugar. Increase butter to 3T.