Chocolate Cream Pie
1 1/4 c. sugar
1/2 c. all-purpose flour (I've also used self-rising and that works just fine)
1/4 c butter (half a stick of butter or margarine)
1 (9 inch) baked pie shell
1/4 c. cocoa ( I use Hersheys)
4 large egg yolks (reserve egg white for meringue)
2 c. milk
1 tsp vanilla extract (pure vanilla, not imitation)
Combine sugar, cocoa, flour and salt in saucepan and set aside. Combine egg yolks and milk. Stir into sugar mixture. Add butter. Cook over medium heat stirring constantly until mixture thickens and boils.
Remove from heat. Stir in vanilla. Spoon into pastry shell. Using meringue recipe, spread over hot filling sealing to edge of pastry. Bake at 325 degrees for 25-28 minutes (or just until meringue is browned to your preference).
4 large egg whites
1/2 c. sugar
1/2 tsp cream of tartar
1/2 tsp vanilla extract (clear is better for meringue)
Beat egg whites and cream of tartar at high speed with electric mixer, just until foamy. Gradually add sugar, one teaspoon at a time, beating until stiff peaks form and sugar dissolves (rub a bit between your fingers to check). This usually takes 2-4 minutes. Add 1/2 tsp of vanilla, beating well. Yields enough for one 9-inch pie.
Chill and serve!
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