----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: Chocolate Cream Pie
Categories: pies
Yield: 8 servings
1 c Sugar
1/3 c All-purp flour or 2T cornsta
1/4 ts Salt
2 oz (1oz) sqs unsweeten chocolat
2 c Milk
3 Slightly beaten egg yolks
2 tb Butter or margarine
1 ts Vanilla
1 9inch baked pastry shell
1 Recipe meringue
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and add
with milk; gradually stir into dry mixture. Cook and stir over medium heat
till mixture boils and thickens. Cook 2 minutes longer. Remove from heat.
Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 mi
nutes, stirring constantly. Remove from heat. Add butter and vanilla; coo
l to room temperature.(To prevent a crust from forming, put clear plastic w
rap or waxed paper directly on top, touching surface of the hot pudding cle
ar to sides of bowl.) Pour into baked pastry shell.
Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till sof
t peaks form. Gradually add 6 T sugar, beating till stiff peaks form and a
ll sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderat
e oven 350 deg. about 12 to 15 minutes, or till meringue is golden.
Cool. Source: Better Homes and Gardens Posted by Ken Strei
