Black Bottom Soufflé Pie
Baked 8" pie shell
1 (3 1/4 oz.) pkg. vanilla pudding and pie filling mix
2 c. milk
2 eggs, separated
1 (6 oz.) pkg. semisweet chocolate pieces
1/4 tsp. salt
1/4 tsp. cream of tartar
2 Tb. sugar
Combine pie filling, 1/4 c. milk and egg yolks in saucepan. Blend thoroughly. Add remaining milk and cook as directed on package. Remove 1/2 c. hot filling; cool 10 minutes, stirring several times.
Add chocolate pieces to remaining hot filling; stir until melted and smooth. Pour into pie shell.
Add salt and cream of tartar to egg whites; beat until frothy. Add sugar gradually, beating until stiff peaks form. Stir the 1/2 c. hot filling until smooth. Fold into egg white meringue in two parts. Pile on hot filling in pie shell; spread evenly out to edges. Bake in slow oven (325ºF.) 20 - 22 minutes, until delicately browned. Cool several hours before serving.