Chocolate Meringue Pie Recipe

Method : Preheat oven to 400F (200C). Prepare a 9 inch (23cm) pastry shell and bake it blind (lined with foil, weighted with dried beans). Let it cool. In a bowl, melt chocolate over simmering water. Dissolve gelatine in water. Blend together cornstarch and sugar. Warm milk and add gradually to cornstarch mixture. Add melted chocolate and dissolved gelatine. Return mixture to pan and cook, stirring over gently heat until it thickens. Remove pan from heat. Stir in butter and egg yolks and flavor with vanilla extract. Allow to cool slightly. Pour mixture into pie crust. Refrigerate until set. In another bowl, beat egg whites until stiff. Gradually add sugar. Spoon meringue over chocolate filling. Bake for about 15 minutes unit meringue is crisp and golden on top. If meringue brown too quickly, open door slightly for 1 minute and reduce temperature to 350F (180C) for remainder of cooking. Cool before serving.