Chocolate Cream Pie
Source of Recipe
Karen Petty
List of Ingredients
9 inch baked pie shell
1.5 cup sugar
1/3 cup Corn starch
2 ounces melted unsweetened chocolate ( add with vanilla)
1/2 tsp salt
3 cups milk
4 egg yolks slightly beaten
1 tbsp plus 1 tsp vanilla
Coconut Cream Pie:
Follow recipe for chocolate except -
9 inch baked pie shell
2/3 cup sugar
1/4 cup Corn starch
1/2 tsp salt
3 cups milk
4 egg yolks slightly beaten
2 tbsp. butter, add with vanilla
1 tbsp plus 1 tsp vanilla
3/4 cup of flaked coconut, add with vanilla
Sprinkle 1/4 cup coconut over whipped cream or if using meringue over top of meringue before baking.
Recipe
Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat; blend in melted chocolate and vanilla.
Immediately pour into backed pie shell; press plastic wrap onto filling. Chill pie . Top with whipped cream and serve.
Meringue for Pie
3 egg whites (left over from chocolate filling)
1/4 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar one tbsp at a time. Continue beating until stiff and glossy. Don't over beat.
Heap meringue over hot pie filling. Spread over filling carefully sealing meringue to edge of crust to prevent shrinking or bleeding. Bake about 10 minutes or until a delicate brown. Cool away from drafts.
|
|
member logon
