Chocolate Meringue Pie

Ingredients:

For the Pie Filling:

• 3 egg yolks, room temperature
• 1 cup sugar
• 3 tablespoons White Lily all-purpose flour
• 2 tablespoons Hershey's unsweetened cocoa
• 1 12-oz can evaporated milk
• 1/2 stick butter
• 1 teaspoon vanilla flavoring (real Mexican vanilla recommended)

For the Pie Crust:

• 1 regular (not deep dish) pre-cooked pie shell

For the Meringue:

• 3 egg whites (ensure no egg yolk is present)
• 4 tablespoons sugar
• 1 tablespoon cold water
• 1/2 teaspoon vanilla flavoring (real Mexican vanilla recommended)

Instructions:

For the Pie Filling:

1. Cook a regular (not deep dish) pie shell and set it aside.
2. In a saucepan, mix egg yolks, sugar, flour, cocoa, evaporated milk, and butter.
3. Cook on medium heat, constantly stirring with a flat metal spatula to scrape the bottom and sides of the saucepan.
4. Continue to cook until the mixture reaches a pudding consistency.
5. Remove from heat and add vanilla. Use a hand mixer to stir, ensuring the vanilla is well-mixed and any lumps are smoothed out.
6. Pour the chocolate mixture into the pre-cooked pie shell.

For the Meringue:

1. In a mixing bowl, combine egg whites and cold water. Begin beating with a hand mixer.
2. Gradually add sugar to the forming meringue.
3. Once the meringue forms soft peaks, add vanilla and mix for a few seconds more.
4. Spread the meringue onto the chocolate mixture, making sure to bring it all the way to the edge of the crust.
5. Brown the meringue in a preheated 450-degree oven for about 5 minutes.
6. Remove the pie from the oven and cool on a wire rack.
7. Enjoy the delightful Chocolate Meringue Pie!

Tips:

• Use real Mexican vanilla for an authentic flavor in both the filling and meringue.
• Ensure the egg whites are free of any yolk for a successful meringue.