- Beat the butter and sugar until creamy, then beat in the egg yolks one at a time.
- Mix the dry ingredients together, sift, and then fold half of the dry mixture into the creamy mix.
- Stir in 4 tbsp of milk, and then fold in the remaining dry mixture, and finally the rest of the milk as necessary to create the batter.
- Pour into a buttered pie dish, using a spoon to spread so that the centre is slightly concave.
- Bake at 350F/176C for 1 ½ hours.
- Beat the egg whites until stiff. Pour chocolate sauce on the pie and cover with meringue mixture.
- Reduce the oven to 275F and cook until the meringue sets.
Serve with thin cream spiced with a little rum if desired.
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