1 (9-inch) unbaked pie crust

Pre-bake pie crust according to instructions or recipe.

Filling:

3 tbsp. butter
2 (1 oz. ea.) sq. Baker's unsweetened baking chocolate
1/3 cup all-purpose flour
1 (12 oz.) can Carnation evaporated milk
1 cup whole milk
1 cup sugar
1/4 tsp. salt
3 egg yolks
1 tsp. vanilla

Melt butter and Baker's chocolate together on very low heat. When melted together, alternatively add small amounts of flour and milk while stirring over very low heat. After a smooth paste has been achieved, slowly add the rest of the evaporated milk and regular milk. Increase heat to medium and add sugar and salt. Stir constantly, stirring until thickened. If it starts to boil, lower the heat.

Separate three eggs. Whisk egg yolks together in a small bowl. After filling has thickened, add a small amount to the eggs and stir. Then slowly add egg yolks into the filling while stirring. Keep on low heat and cook for another two minutes. The sauce should get thicker after the eggs are added. Finally, add vanilla and pour the filling into the pre-baked pie shell.

Meringue Topping:

1 tbsp. cornstarch
1/4 cup water
1/4 tsp. cream of tartar
3 egg whites
6 tbsp. sugar

Set the oven to 350°F. Make sure the oven has fully cooled to 350°F after baking the pie crust.

Stir one tablespoon of cornstarch into 1/4 cup of water in a Pyrex cup until fully dissolved. Place in microwave and cook for 30 seconds. Stir lightly and microwave for another 30 seconds or until it has gelled. Do not allow to boil. Remove from microwave and let cool.

Add cream of tartar to three egg whites and beat on low. After frothy, beat on high and slowly add six tablespoons of sugar to the meringue. When meringue has stiff peaks, slowly add cornstarch/water gel while beating on high.

Spoon meringue mixture onto the pie, making sure to seal the edges. Place in the middle of the oven and bake at 350°F for 15 minutes or until golden brown on the peaks.

Place pie in refrigerator to cool before serving.

Submitted by: Robyn