This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 3.75oz. box Jell-O chocolate pudding/pie filling (NOT INSTANT)
2 TBSP Domino's dark brown sugar
1/2 of one square Baker's unsweetened baking chocolate
2 cups milk
2 TBSP butter
1/4 tsp. cream of tartar
1 - 9" pie shell dough (baked and cooled)
2 TBSP white sugar
In a saucepan add chocolate pudding mix, brown sugar and unsweetened
chocolate--add 2 cups milk--stir. Separate the egg yolks from the egg whites
(save egg whites for later)--add the egg yolks to a cup and beat with a fork.
Add beaten egg yolks to the milk mixture--put the saucepan with the milk
mixture on the stove over medium heat--cook and stir constantly until milk
mixture is boiling. Once boiling, remove saucepan from heat and add the
butter--stir until mixed. Let the mixture cool for 10 minutes (stir it now and
then while it's cooling). In a mixer add egg whites--beat on high speed until
they are foamy. Slowly add the white sugar to the egg whites--beat. Add
cream of tartar to egg whites--beat until stiff peaks are formed. Pour
chocolate mixture into BAKED pie shell. Scoop egg white mixture (meringue)
on top of the chocolate mixture--use a spatula to spread the meringue so you
can't see any of the chocolate--go right up and on the baked pie dough. Wet
you index finger, start in the center of the pie, and start making a spiral in the
meringue. Bake at 425 degrees for 5-10 minutes or until meringue is lightly
browned. Cool completely, then refrigerate.