Chocolate Meringue Pie

From Cooking with Paula Deen, May/June 2010

Chocolate Meringue Pie
  1. 1⁄2 cup unsweetened cocoa powder
  2. 1⁄3 cup all-purpose flour
  3. 1 1⁄4 cups granulated sugar
  4. 2 1⁄2 cups whole milk
  5. 4 egg yolks, lightly beaten
  6. 2 tablespoons butter
  7. 1 teaspoon vanilla extract
  8. 1 (9-inch) prepared pie crust, baked
  9. Mile-High Meringue
  1. Preheat oven to 325°. In a large heavy saucepan, combine cocoa, flour, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over top of pie, if desired. Store in refrigerator
Makes 1 (9-inch) pie