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Chocolate Cream Pie

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1 cup sugar

3 tablespoons cornstarch

Dash of salt

2 cups milk

3 eggs, separated

1 one ounce square of unsweetened chocolate, shredded or chopped in small pieces (I recommend rolling it with a rolling pin while it’s still wrapped or in a plastic bag…it’s faster.)

1 tablespoon butter or margarine

1 teaspoon vanilla extract

1 baked 9-inch pie shell

1/2 teaspoon cream of tartar

1/4 cup + 2 tablespoons sugar

Combine sugar, cornstarch, and salt in a heavy saucepan. Mix well. Combine milk and egg yolks and beat with a whisk for 1 to 2 minutes or until frothy. Gradually stir into sugar mixture, mixing well. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat and add chocolate, butter, and vanilla. Spoon into pastry shell and set aside.

Beat egg whites (at room temperature) and cream of tartar at high speed with an electric mixer for 1 minute. Gradually add 1/4 + 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.

Spread meringue over hot filling to edges of pastry. Bake at 350 degrees for 10 to 12 minutes or until golden brown.


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