Chocolate Cream Pie - 1936

3 squares Baker's Unsweetened Chocolate
2 1/2 cups milk
1 cup sugar
6 Tablespoon flour
1/2 teaspoon salt
2 egg yolks, slightly beaten
2 Tablespoons butter
1 teaspoon vanilla
1 baked 9-inch pie shell

2 egg whites
4 Tablespoons sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 10 minutes, stirring occasionally. Add egg yolks gradually, stirring vigorously; cook 2 minutes longer. Add butter and vanilla. Cool. Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350) 15 minutes. Sprinkle 1/2 Baker's Coconut, Premium Shred, over meringue before browning, if desired. Or substitute whipped cream for meringue.

Recipe taken from Baker's Famous Chocolate Recipes, copyright 1936 by General Foods Corporation