Bake pie crust in 10 inch deep dish pie plate. Cool.
To prepare filling- Combine sugar, cocoa , flour and salt in a medium saucepan. Stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat stirring constantly. Reduce heat. Cook 2 minutes or until thick and bubbly stirring constantly. Remove from heat, add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring constantly. Remove bowl from the ice.
To prepare meringue- Place egg whites and salt in a large bowl. Beat with mixer at high speed until soft peaks form Combine sugar and water in sauce pan, bring to a boil. Cook without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form Fold 2 c meringue into chocolate mixture.
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