Chocolate Cream Pie
|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)|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs) (If Desired)|
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.
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.