minus 1 thousand

Recipe on the flip side

Ingredients
9-in baked pastry shell
1 cup sugar
1/2 cup all-purpose flour
6 TB Hershey’s Cocoa
1/2 tsp salt
2 cups milk
3 egg yolks, beaten
1/4 cup butter or margarine
2 tsp vanilla extract
4 oz. chocolate, melted
1 TB powdered agar
Meringue Topping

Method

1. Prepare pie shell; cool.
2. Soak agar in 1/2 cup of the milk.
3. In medium saucepan, combine sugar, flour, cocoa and salt; stir in milk Cook over medium heat stirring constantly until mixture boils; remove from heat.
4. Stir half of mixture into beaten egg yolks; combine thoroughly and add to rest of mixture in saucepan. Add agar/milk mixture and melted chocolate. Continue cooking and stirring over medium heat until mixture boils. Boil and stir 1 minute. Remove from heat.
5. Stir in butter and vanilla. If mixture is at all lumpy, then blend with one those handheld blenders if you have one…a regular blender will do, too.
6. Cool 10 minutes, covered with a plastic wrap pressed directly onto surface. Once cooled, pour into pie shell.

If you want the meringue topping (we didn’t like the idea of it), then heat oven to 350 F. Prepare Meringue Topping:

1. Beat 4 egg whites and 1/2 tsp cream of tartar until foamy.
2. Gradually add 6 TB sugar and beat until stiff peaks form
3. Spread over chocolate filling, carefully sealing to edges of crust. Bake 5 to 8 minutes, or just until meringue is lightly browned.

Cool to room temperature. Serve chilled. Refrigerate leftovers.

8 servings.

Source: Hershey’s Make It Chocolate!