Title: Chocolate Cream Pie
Categories: Pie Dessert
Yield: 8 Servings
| 1 | c | Sugar |
| 1/3 | c | All-purp flour or 2T cornsta |
| 1/4 | ts | Salt |
| 2 | oz | (1oz) sqs unsweeten chocolat |
| 2 | c | Milk |
| 3 | | Slightly beaten egg yolks |
| 2 | tb | Butter or margarine |
| 1 | ts | Vanilla |
| 1 | | 9inch baked pastry shell |
| 1 | | Recipe meringue |
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and
add with milk; gradually stir into dry mixture. Cook and stir over medium
heat till mixture boils and thickens. Cook 2 minutes longer. Remove from
heat. Stir small amounts hot mixture into yolks; return to hot mixture;
cook 2 minutes, stirring constantly. Remove from heat. Add butter and
vanilla; cool to room temperature.(To prevent a crust from forming, put
clear plastic wrap or waxed paper directly on top, touching surface of the
hot pudding clear to sides of bowl.) Pour into baked pastry shell.
Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till
soft peaks form. Gradually add 6 T sugar, beating till stiff peaks form
and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in
moderate oven 350 deg. about 12 to 15 minutes, or till meringue is golden.
Cool. Source: Better Homes and Gardens Posted by Ken Strei