2 Baker's Chocolate Unsweetened or Semi-Sweet Squares
1 stick butter
6 cups milk, divided
6 eggs, separated (use whites for meringue)
1 Tbsp vanilla
3 Nilla or Honey Maid Graham Cracker pie crusts
3 Tbsp granulated sugar
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Let's Make It
Sift sugar, cornstarch, flour and salt. Set aside. Melt chocolate and butter in double boiler. Add flour mixture to chocolate mixture. Gradually add one cup of milk to form a paste. In a separate bowl, beat egg yolks and five cups of milk thoroughly. Add to paste-mix in pan. Cook over medium heat or double boiler. Keep stirred to keep from scorching. When mixture is the consistency of pudding, remove from from heat and add vanilla. Pour into pie shells.
To Make Meringue: Beat 6 egg whites until stiff. Gradually add granulated sugar. Beat until meringue forms stiff peaks. Spread on cooled pies.
Brown meringue in 300 degrees F oven about 10 minutes. Keep refrigerated or freeze this pie and it has a wonderful custard taste.