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Chocolate Cream Pie




Source of Recipe


My Cousins, Wayne and Glenda Allen


List of Ingredients




2 1/2 Cups Milk
3 Squares Baking Chocolate, melted
2 Tablespoons All-purpose Flour
3 Tablespoons Cornstarch
1 Cup Sugar
½ Teaspoon Salt
4 Egg Yolks, slightly beaten
2 Tablespoons Butter
1 1/2 Teaspoons Vanilla Extract
9 Inch Pie Shell, baked
4 Egg Whites
½ Teaspoon Cream of Tartar
½ Cup Sugar

Recipe



Scald 2 cups milk with melted baking chocolate in top of double boiler over simmering water, stirring until smooth.

Sift flour, cornstarch, 1 cup sugar and salt, twice. Mix with remaining ½ cup of milk. Add to chocolate mixture, stirring constantly, until thickened. Cook 10 minutes longer. Remove from heat; gradually add some of the chocolate mixture to beaten egg yolk and return to double boiler. Cook 2 minutes longer, stirring occasionally. Remove from heat; add butter and vanilla extract.

Pour into baked pie shell and cover with a meringue made by beating egg whites with cream of tartar until frothy. Gradually add the ½ cup sugar, a tablespoonful at a time, beating until stiff. Brown meringue in hot oven (425 degrees) for about 5 minutes.

Cool to room temperature; then chill. Serve chilled.