Ingredients
1 1/2 c. sugar
1/2 c. cocoa
3 Tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 eggs
1 Tbsp. margarine
1 1/2 tsp. vanilla
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Mix sugar, cocoa, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Remove from heat. Gradually stir at least half of the hot mixture into the 3 egg yolks, slightly beaten, then blend into hot mixture in saucepan. Boil 1 minute more. Remove from heat and add margarine and vanilla. Pour into 9-inch baked pie shell. Spread meringue lightly on pie filling, sealing edges well. Bake at 400° for 8 to 10 minutes.