Chocolate Cream Pie

2 ¹/2 cups of cold milk
3 oz. of baking chocolate, melted
2 tablespoons of flour
3 tablespoons of corn-starch
1 cup of sugar
¹/2 teaspoon of salt
4 egg yolks, slightly beaten
2 tablespoons of butter
1 ¹/2 teaspoons of vanilla essence

Bake in a 9 inch pie shell

Scald 2 cups milk with melted chocolate in double boiler, beating until smooth. Sift flour, corn-starch, sugar and salt together twice. Mix with remaining ¹/2 cup of milk. Add to chocolate mixture, stirring constantly until thickened. Cook 10 minutes longer. Remove from fire, cool. add beaten egg yolks, and beat thoroughly. Add butter and vanilla. Cool. Pour into baked shell. Cover with meringue made by folding 8 tablespoons sugar into 4 egg whites stiffly beaten, or cover with cut marshmallows. Bake in slow oven (300^o F.) 12 minutes or until delicate brown.

From “Hersey’s Favourite Recipes”, a promotion booklet published in 1937