Recipe: Heavenly Chocolate Pie
Description: I wanted to make a chocolate pie that had a smooth texture and this is it!
Ingredients: [{"text": "1 - prebaked pie shell ( i use my no roll pie crust)"}, {"text": "14 ounce(s) can sweetened condensed milk"}, {"text": "3 large egg yolks, beaten"}, {"text": "1 1/3 cup(s) water"}, {"text": "1 tablespoon(s) cocoa (heaping)"}, {"text": "3 tablespoon(s) cornstarch"}, {"text": "1 tablespoon(s) butter"}, {"text": "1 tablespoon(s) vanilla extract"}, {"text": "MERINGUE:"}, {"text": "4 large egg whites at room temp"}, {"text": "2/3 cup(s) sugar"}, {"text": "GARNISH"}, {"text": "1 - hershy's chocolate bar"}]
Instructions: In a sauce pan mix condenced milk, water ,cocoa and  cornstarch and egg yolks, cook on med to high heat stirring constantly till it thickens as a pudding consistency, turn off heat add butter and vanilla.  Pour into pre-baked pie shell, spread  meringue  bake in a 325 degree oven  till meringue is golden brown on peaks.  Store left overs in fridge.
Meringue directions:
Mix room temp egg whites with an electric mixer on high in a glass or metal  bowl (don’t use plastic! it traps oil and your meringue wil not turn out right ) till stiff peaks add sugar and beat till well blended.
When pie cools shave the chocolate bar and sprinkle on top of the meringue.
