Chocolate Cream Pie

Chocolate filling:

Mix in a saucepan the sugar, salt, cornstarch and flour. Stir milk in gradually. Add chopped chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half the mixture into 3 egg yolks, slightly beaten. Then blend the egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Blend in butter and vanilla extract. Pour into the baked pastry shell. Top with meringue.

Meringue:

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Bake 8 – 10 minutes in a 400ºF preheated oven.