This is a recipe form a lady in Baton Rouge, Louisiana
that I found in my April 2008 issue of Everyday Food.
I HAD try it and am glad that I did. It is an excellent recipe.
I tweaked it a bit (with the addition of the Cool Whip) but,
other than that -- all credit goes to Ms. D. Raspberry of Baton Rouge, LA.

Chocolate Meringue Pie

1(9-in) unbaked pie crust
1 cup sugar
3-tbspn unsweetened cocoa powder
2-tbspn all purpose flour
1-tbspn plus 1-tspn cornstarch
1 can(12-ounces) evaporated milk
3-large egg separated
3-tbspn unsalted butter, cut into small pieces
1-tspn vanilla
2-cups Cool Whip

Preheat oven to 275 degrees. Place pie crust in plate
on a rimmed baking sheet; bake until crust is golden,
about 20 minutes. Cool completely; set aside. Put a
fine-mesh sieve over a medium bowl; set aside. In a
medium saucepan, off heat, whisk together 2/3-cup
sugar, cocoa powder, flour, and 1-tbspn cornstarch.
Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook
until the first large bubble forms about 10 minutes. Reduce
heat to low; whisking constantly, cook 2 minutes. Immediately
pour mixture through prepared sieve into bowl. Stir in butter
and vanilla. Pour warm filling into mixing bowl and chill in freezer
for about 20 minutes. Remove from freezer, fold in Cool Whip
and pour into baked pie crust; cover surface directly with
plastic wrap. Chill at least 2 hours . . . preferably up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg
whites, remaining 1/3-cup sugar, and 1-tspn cornstarch until
stiff peaks form. Spread meringue on top of filling, right up to
edge of crust. Bake until meringue is lightly browned, 5-7
minutes tops. Serve immediately.

Susana in Louisiana

http://www.nancyskitchen.com