Ingredients
34 cup sugar
3 tablespoons cornstarch
12 teaspoon salt
2 12 cups milk
2 squares melted chocolate
3 egg yolks
1 teaspoon vanilla
3 egg whites
14 cup sugar
14 teaspoon cream of tartar
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Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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Combine sugar, cornstarch and salt with milk. Add melted chocolate. Cook over hot water or very low heat until slightly thickened (about 20 minutes). Beat egg yolks. Add a little hot milk mixture and return to the first mixture, stirring constantly. When thick, remove from heat (about five minutes). Add vanilla and pour into baked shell. When filling is cool, top with meringue made by beating egg whites, 1/4 cup sugar, 1/4 teaspoons cream of tartar until still enough to hold in peaks. Place on the pie and brown in a slow oven (325 degrees) about 15 minutes.