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Chocolate Cream Pie

chef.tim.lee's picture
Ingredients
  9 inch baked pie shell 1
  Milk 2⁄3 Cup (10.67 tbs)
  Eggs 3 , separated
  Chocolate square 3 , cut in quarters
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Egg whites 3
  Sugar 6 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs) (If Desired)
Directions

Combine 1-2/3 cups of the milk, egg yolks, chocolate, 3/4 cup sugar, cornstarch, salt, and butter or margarine in blender.
Cover and blend at high speed for 15-20 seconds.
Turn into saucepan. (I use a double boiler.)
Add remaining milk and cook over moderate heat until thickened, stirring constantly.
Remove from heat and add vanilla extract.
Cool slightly.
Pour into baked pie shell.
Top with meringue made from egg whites and 6 tablespoons sugar.
Bake at 325 degreesforl2-15minutes,untillightly browned.
Instead of meringue, you may cover the thoroughly cooled pie with sweetened whipped cream.
Meringue: Whip egg whites until very, very stiff.
Add sugar and beat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Servings: 
4

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