classic chocolate cream pie

Name: Classic Chocolate Cream Pie
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: - 9 inch baked pastry shell or crumb crust; 2 1/2 - blocks (2 1/2 ounces) unsweetened baking chocolate; 3 cup(s) milk; 1 1/3 cup(s) sugar; 3 tablespoon(s) flour; 3 tablespoon(s) cornstarch; 1/2 teaspoon(s) salt; 3 - egg yolks; 2 tablespoon(s) butter; 1 1/2 teaspoon(s) vanilla; 3 - egg whites, room temperature; 1/4 teaspoon(s) cream of tartar; 6 tablespoon(s) sugar

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 8 serving(s)

cook time 10 Min

method Bake

Ingredients For classic chocolate cream pie

9 inch baked pastry shell or crumb crust
2 1/2

blocks (2 1/2 ounces) unsweetened baking chocolate
3 c

milk
1 1/3 c

sugar
3 Tbsp

flour
3 Tbsp

cornstarch
1/2 tsp

salt
3

egg yolks
2 Tbsp

butter
1 1/2 tsp

vanilla
3

egg whites, room temperature
1/4 tsp

cream of tartar
6 Tbsp

sugar

How To Make classic chocolate cream pie

1
Bake pastry shell or crumb crust; set aside. Melt baking chocolate with 2 cups of the milk in medium saucepan over medium heat, stirring constantly. Cook and stir just until mixture boils; remove from heat. Combine 1 1/3 cups sugar, the flour, cornstarch, and salt in small mixing bowl. Blend egg yolks with remaining 1 cup milk; add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into cooled shell or crust.

2
Beat egg whites and cream of tartar in small mixer bowl until foamy. Gradually add 6 tablespoons sugar; beat until stiff peaks form. Spread meringue onto hot pie filling, carefully sealing meringue to edge of crust. Bake in preheated 350 oven for 8-10 minutes or until lightly browned. Cool to room temperature; chill several hours or overnight.
3
Variation, Rum Cream Pie: Substitute 3-4 tablespoons light rum for the vanilla.
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