1 1/8 cups milk.

2 tablespoons grated chocolate cup sugar.

1 1/2 teaspoons butter 2 egg yolks.

3 1/2 teaspoons cornstarch 1/2 teaspoon vanilla.

Scald one cup milk with grated chocolate, sugar and butter. Add egg yolks, slightly beaten, and cornstarch, diluted with remaining milk, and cook ten minutes, stirring constantly until mixture thickens and afterwards occasionally; then add vanilla. Fill a pastry pie case with mixture, cover with Meringue II (see The Boston Cooking-School Cook Book, p. 480), forced through a pastry bag and tube, and bake until firm and delicately browned.

Chocolate Custard Pie.

Chocolate Custard Pie. - Page 308.