Classic Meringue Pie

2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
2-3/4 cups milk
2 squares Bakers® Unsweetened Baking Chocolate
3 eggs, separated
2 tsp. margarine
2 tsp. vanilla
1 9" pie shell, cooled *see recipe below*
6 tbsp sugar

Mix 2/3 cup sugar, flour and salt in saucepan. Gradually stir in milk; add
chocolate. Cook and stir over medium heat until mixture is smooth and
thickened; then cook and stir 5 minutes longer. Remove from heat.

In a bowl, beat egg yolks slightly. Stir a small amount of the hot mixture
into egg yolks, mixing well. Return to remaining hot mixture in saucepan.
Cook 2 minutes longer. Blend in margarine and vanilla. Cover surface
with plastic wrap and cool for 30 minutes without stirring. Pour into
baked pie shell.

Beat egg whites until foamy. Gradually add 6 tbsp. of sugar and continue
beating until meringue forms stiff peaks. Pile lightly on filling in the
pie shell; then spread to edge of pie shell to seal well. Bake at 425° for
8 minutes or until meringue is lightly browned. Cool to room temp before serving.

PIE SHELL
1¼ cups flour
1/2 tsp salt
1/2 cup Crisco® Shortening
3 tbsp cold water

Mix flour and salt in bowl lightly. Cut in shortening with pastry blender
until mixture resembles coarse meal. Sprinkle water - 1 tbsp at a time,
mixing lightly with pastry blender or fork until all particles are moistened and cling together when pastry is pressed into a ball. Cover with damp cloth and let stand few minutes.

Roll pastry thin on lightly floured board. Line a 9" glass pie pan with
pastry. Trim 1" larger than pan; fold under to form standing rim; flute edge.

For a baked pie shell, prick pastry thoroughly with fork. Bake at 425° for 12 to 15 minutes or until lightly browned. Cool.