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Cinnamon Chocolate Pie

Author/Submitted by:
Servings: 6
Categories: Chocolate / Desserts / Pies & Pastries

1  cup  Sugar
1/4  teaspoon  Salt
1/2  teaspoon  Ground cinnamon
1/4  cup  Cornstarch
1/3  cup  Cocoa
1/4  cup  Milk, cold
2  cups  Milk, scalded
3  tablespoons  Butter
3    Egg yolks
1  teaspoon  Vanilla
    9" baked pastry shell
    Meringue (recipe follows)

Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt, cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold milk.Stir in the hot milk and cook over hot water until thick, about three to five minutes, stirring constantly. Cover and continue cooking until very thick, about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks lightly and blend them with the remaining 1/2 cup sugar. Add a little of the hot mixture, then stir into the remianing hot mixture.Cook, uncovered, over hot (not boiling) water until very thick, about ten minutes. Add the vanilla. Cool.Turn the mixture into the baked pie shell. Top with meringe and bake twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a time, until stiff.

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