Chocolate Cream Pie

A classic pie with rich chocolate filling. Another time-tested recipe that can’t be beat!

• Prep Time 30 Minutes
• Cook Time 5 Minutes
• Difficulty Intermediate
• Servings
• System US Metric

Ingredients

• 1-½ cup Sugar
• ½ teaspoons Salt
• 2-½ Tablespoons Cornstarch
• 1 Tablespoon Flour
• 3 cups Milk
• 3 ounces, weight Chocolate, Semi-Sweet (Chopped)
• 3 whole Egg Yolks, Slightly Beaten
• 1 Tablespoon Butter
• 1-½ teaspoon Vanilla
• 1 whole Baked Pastry Shell (Pie Crust)
• _____
• FOR THE MERINGUE:
• 3 whole Egg Whites
• ¼ teaspoons Cream Of Tartar
• 6 Tablespoons Sugar

Preparation Instructions

Chocolate filling:

Mix in a saucepan the sugar, salt, cornstarch and flour. Stir milk in gradually. Add chopped chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half the mixture into 3 egg yolks, slightly beaten. Then blend the egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Blend in butter and vanilla extract. Pour into the baked pastry shell. Top with meringue.

Meringue:

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Bake 8 – 10 minutes in a 400ºF preheated oven.

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