Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes, pour into pie shell. Heat oven to 350 F. Meanwhile, prepare meringue topping: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers. Recipe By : Monee Kidd From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26 -0800
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|Serving Size: 1 Serving (3143g)|
|Recipe Makes: 1|
|Calories from Fat: 2321 (32%)|
|Amt Per Serving||% DV|
|Total Fat 257.9g||344 %|
|Saturated Fat 119g||595 %|
|Monounsaturated Fat 93.3g|
|Polyunsanturated Fat 27.5g|
|Cholesterol 5288.5mg||1627 %|
|Sodium 4802.4mg||166 %|
|Potassium 3832.2mg||101 %|
|Total Carbohydrate 1015.7g||299 %|
|Dietary Fiber 11.4g||45 %|
|Sugars, other 1004.4g|
|Protein 236.3g||338 %|
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Calories per serving: 7194
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