This was my favorite dessert as a child, and it used to be quite common at church suppers, school fairs, and cake sales. I rarely see it anymore; the South’s taste in chocolate has followed the rest of the nation’s to excess in over-rich truffles, designer brownies, and so forth.
A double boiler, medium saucepan, electric mixer.
Prepare the pie pastry and cook it until it is completely done, about 20 minutes in all. Cool on a rack.
Melt the chocolate in the double boiler over simmering water. Mix the sugar, cornstarch, flour, and salt thoroughly. Stir in the milk and cook, while stirring, until the mixture thickens. Add the melted chocolate to the sauce. Beat the egg yolks with
Beat the egg whites until frothy, then slowly add the sugar. Beat until stiff peaks form. Pour the chocolate custard into the pie shell. Spread the meringue over the top and
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