1 1/2 c finely crushed chocolate wafer cookies
1/3 c butter, melted
4 eggs
1 1/2 c sugar
3 T cornstarch
2 1/2 c half and half
3 ounces unsweetened chocolate, chopped
1 T butter
2 1/2 t vanilla
1/2 t cream of tartar
Unsweetened cocoa powder
In a bowl stir together crushed cookies and melted butter; press onto the bottom and up the sides of a lightly coated 9 inch pie pan. Chill 1 hour, until firm.
Separate eggs. Place egg whites in a bowl and let stand at room temperature for 30 minutes. Place egg yolks in another bowl and beat lightly; set aside.
In a saucepan combine 1 c sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes, remove from heat. Gradually stir 1 c of hot filling into the egg yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes, remove from heat. Stir in 1 T butter and 1 1/2 t vanilla. Keep filling warm while meringue is being prepared.
Meringue – add cream of tartar and 1 t vanilla to egg whites. Beat until soft peaks form (tips curl). Gradually add 1/2 c sugar, 1 T at a time, beating on high speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
Pour warm filling into piecrust. Spread meringue over warm filling, sealing to edge of crust. Lightly sprinkle cocoa powder over the meringue. Bake 325 degrees for 30 minutes. Cool on wire rack for 1 hour. Chill for 3 to 6 hours before serving.
