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Ingredients
- 9 inch baked pastry shell
- 1 c. sugar
- 1/2 c. all-purpose flour
- 6 T Hershey's cocoa
- 1/2 teaspoon salt
- 2 c. lowfat milk
- 3 egg yolks, slightly beaten
- 1/4 c. butter
- 2 teaspoon vanilla extract
- Meringue Topping (recipe follows)
Directions
- Prepare pastry shell: cool. In medium saucepan put together sugar, flour, cocoa and salt; stir in lowfat milk. Cook over medium heat, stirring constantly till mix boils; remove from heat. Stir half of mix into beaten egg yolks; return mix to saucepan. Continue cooking and stirring over medium heat till mix boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Press plastic wrap directly onto surface. Cool 10 min; pour into baked pastry shell. Heat oven to 350 degrees. Meanwhile, prepare Meringue Topping; spread over warm filling, carefully sealing to edges of crust. Bake 5 to 8 min or possibly just till meringue is golden brown. Cool to room temperature; refrigerate several hrs. Chill leftovers. (8 servings)
- In small mixer bowl beat 4 egg white and 1/2 tsp cream of tartar till foamy. Gradually add in 6 tbsp sugar; beat till stiff peaks form and sugar is dissolved.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 93 | 30% |
| Total Fat 10.5g | 13% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 322mg | 13% |
| Potassium 152mg | 4% |
| Total Carbs 48.66g | 13% |
| Dietary Fiber 0.7g | 2% |
| Sugars 37.81g | 25% |
| Protein 5.33g | 9% |
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