Old Fashioned Chocolate Cream Pie

1
Sherry Wilkins

By
@lioness92962

This was my mother's recipe. She made it many times in her life. I have continued the tradition.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1
    baked pie shell
  • FOR PIE FILLING:

  • 1 c
    sugar
  • 1/4 c
    cocoa powder
  • 1/4 c
    corn starch
  • 1/2 tsp
    salt
  • 2 c
    milk ( whole milk, 2% or evaporated)
  • 3
    egg yolks
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla extract
  • FOR MERINGUE:

  • 3
    egg whites
  • 6 Tbsp
    powdered sugar
  • 1/8 tsp
    cream of tartar (optional)
  • 1/2 tsp
    vanilla extract (optional)

How to Make Old Fashioned Chocolate Cream Pie

Step-by-Step

  1. For Pie Filling:
    In a medium sized saucepan combine the sugar, cocoa powder, corn starch, salt, milk and egg yolks. BEFORE turning on the burner, whisk all the ingredients together until well mixed. The corn starch will not dissolve in hot liquids so it is VERY important to stir until it has all dissolved before turning on the burner.
  2. Cook mixture on medium to medium high heat whisking constantly until pudding starts to thicken.
    Remove from heat.
  3. Stir in butter and vanilla.
    Mix thoroughly.
  4. Pour into prepared pie crust.
  5. For Meringue:
    In a clean mixer bowl, add the egg whites and vanilla. On high speed, whip until whites start to to whip up. Slowly and a little at a time, add the powdered sugar and cream of tartar. Continue whipping until stiff peaks form.
  6. Spoon meringue on top of the pie filling.
    Bake at 325 degrees until meringue reaches the desired browness.
  7. Tips:
    Make sure your mixing bowl is completely clean and free of oil. Meringue will not whip if there is oil residue in the bowl.
    To keep meringue from shrinking, make sure it touches all around the edge of the pie crust.

Printable Recipe Card

About Old Fashioned Chocolate Cream Pie

Course/Dish: Pies Chocolate
Main Ingredient: Dairy
Regional Style: American



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