Chocolate meringue pie

This recipe for chocolate cream pie is in response to a reader request. (You can find a dairy-free version at STLtoday.com/food.)

It’s from S.R. Bevirt of Belleville, who writes: “The following recipe is the only chocolate pie that I have ever made. It’s delicious. The filling doesn’t ‘weep’ and the flavor is awesome.”

CHOCOLATE CREAM PIE

Yield: 1 pie

4 ounces semisweet chocolate, coarsely chopped
2 cups plus 1/2 tablespoon granulated sugar, divided
6 tablespoons all-purpose flour
1 1/2 cups hot water
1 1/2 cups evaporated milk, Milnot or whole milk, warmed
6 eggs, separated and yolks well beaten
1 tablespoon butter
3 teaspoons vanilla, divided
1 (9-inch) pie shell, baked and cooled
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees. Melt chocolate over boiling water or in the microwave in a 5-cup glass measure. Add 2 cups sugar, flour, hot water, warm milk and yolks. Cook over boiling water until thickened, about 10 minutes, whisking continuously, or microwave until thickened, 4 to 5 minutes, whisking every 30 seconds. Stir in butter and 1 teaspoon vanilla. Pour into pie shell.

Combine egg whites and cream of tartar and beat until whites hold a peak. Gradually beat in remaining 1/2 tablespoon sugar, beating until egg whites are very stiff. Add remaining 2 teaspoons vanilla and beat just to blend. Put meringue over chocolate filling, touching the edge of the crust. Bake 10 to 15 minutes or until meringue is lightly brown.