Chocolate Cream Pie with Meringue - Homemade
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- 1/3 c
- 1 c
- 1/4 c
- cocoa - we use hershey's dark cocoa
- 1/2 tsp
- 2 c
- milk (we use 1/2 milk and 1/2 half and half
- 2 Tbsp
- egg yolks, beaten
- 1 tsp
- baked pie crust
1Mix the flour, sugar, cocoa and salt together. Add egg yolks, milk, butter and vanilla. Cook, stirring constantly, until thick. A wire whisk works well to stair with. May have a tendency to lump when it begins to thicken; continue stirring clockwise and counter-clockwise. Lumps will disappear. Pour into baked pie crust.
2Supreme Meringue: 4 - 5 egg whites, 8 T. sugar, 1 1/2 T. cornstarch. Beat egg whites until stuff but not dry. Mix sugar and cornstarch and slowly add to egg whites. Continue beating until very stiff peaks form; put on pie; seal to crust edges. Bake at 325 degrees for approximately 10 minutes, but watch closely, until light brown.
3A whipped cream topping is also excellent on this pie. It is whatever your preference is.
This is also excellent as chocolate pudding and no crust.