Chocolate Pie

Bake pastry shell in 8 or 9 inch pan and allow to cool.

Chocolate Pie Filling

1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
3 slightly beaten egg yolks
2 tablespoons butter
2 1-oz. sq. unsweetened chocolate

Mix cornstarch, 1 cup sugar, and salt; gradually add milk in which 2 squares of chocolate have been melted. (Chocolate will melt over low heat without being grated.) Cook in double boiler till thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 5 minutes. Cool; add butter and vanilla. Pour into cooled baked shell and spread with meringue made of egg whites and 6 tablespoons sugar and 1/2 teaspoon vanilla.

Meringue

Add salt and extract to egg whites; beat to a stiff foam. Add sugar, a tablespoon at a time, and the vanilla, and continue beating until mixture forms moist, lustrous peaks. Spread over cooled filling, sealing to edge of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes, until meringue peaks are a golden brown.1/4 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla
3 stiff-beaten egg whites