Chocolate Cream Pie

Chocolate Cream Pie

Miz Helen's Kitchen

The Pie

1 9 inch baked pie shell

1 1/4 cup sugar

1/4 teaspoon salt

4 tablespoons cornstarch

2 cups milk, scalded

3 eggs separated

2 squares (1 ounce each) good quality chocolate

2 tablespoons butter

1 teaspoon vanilla

Mix sugar, salt, and cornstarch add to scalded milk and add melted chocolate.Cook slowly over low heat in a heavy pan or double boiler, stirring constantly, for 15 to 20 minutes. Beat egg yolks, stir small amount of hot mixture into the yolks, then return the yolk chocolate mixture to the pan. Cook for 5 more minutes. Add butter and vanilla and mix well.Cover the top with plastic wrap (to prevent a crust from forming on the custard) and let cool completely.. When the Chocolate mixture is completely cool pour into cooled baked pie shell and cover with Meringue. (recipe and baking time follows)

The Meringue

3 egg whites

1/8 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons sugar

1 teaspoon vanilla

Beat egg whites, salt, and baking powder until it forms stiff peaks. Gradually fold in sugar and vanilla. Put on cream pie. Spread meringue against edges of crust to prevent shrinking.

Bake at 325 degrees for 15 to 20 minutes

Recipe Tip:

It is very important that you allow this pie to cool in the refrigerator 2 to 3 hours before serving or you will have Chocolate Cream Pudding with Meringue, which is not so bad, just isn't as pretty.