Chocolate Meringue Pie recipe

3 egg yolks, room temperature

1 cup sugar

3 Tablespoons White Lily all purpose flour

2 Tablespoons Hersheys unsweetened cocoa

1 12-oz can evaporated milk

1/2 stick butter

1 teaspoon vanilla flavoring (I use real mexican vanilla)

Cook a regular (not deep dish) pie shell and set aside.

Mix egg yolks, sugar, flour, cocoa, evaporated milk and butter in a saucepan. Cook it on medium heat and constantly stir it with a flat metal spatula to scrape the bottom and sides of the saucepan. Continue to cook until it is pudding consistency. Remove from heat and add vanilla. Use a hand mixer to stir to mix in the vanilla, and to get any possible lumps out of the mixture. Pour into the pre-cooked pie shell.

Meringue

3 egg whites (make sure there is NO egg yolk in the egg whites)

4 Tablespoons sugar

1 Tablespoon cold water

1/2 teaspoon vanilla flavoring (I use real mexican vanilla)

Put egg whites and cold water into a mixing bowl and begin beating with hand mixer. Gradually add the sugar. After meringue has formed into soft peaks, add vanilla and mix a few seconds more. Spread meringue onto chocolate mixture, making sure you bring the meringue all the way to the edge of the crust. Brown meringue in a preheated 450 degree oven, about 5 minutes. Remove pie from oven and cool on a wire rack. Enjoy!