"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for CHOCOLATE CREAM PIE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 9, 2008


2 cups sugar
6 heaping teaspoons flour
2 tablespoons cocoa
4 egg yolks
3 cups milk
1/2 cup (1 stick) butter
2 teaspoons vanilla
2 (8-inch) baked pastry pie crust

4egg whites
3 tablespoons sugar
1 teaspoon vanilla

1. In a heavy sauce pan, stir together sugar, flour, cocoa and egg yolks. Gradually stir in milk, mixing well.
2. Cook and stir over medium heat until mixture thickens.
3. Stir in butter and vanilla, mixing well.
3. Pour hot filling into cooled baked pie crusts.

1.Beat egg whites until almost stiff. Gradually beat in sugar and continue beating until stiff. Beat in vanilla.
2. Spread meringue over chocolate filling, sealing edges.
3. Bake in preheated 375-degree oven until meringue is lightly browned. Cool before serving and refrigerate to store.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I found this recipe in the Star-News paper years ago.
This pie was a specialty of Fay Shields and has since become a specialty of our family.




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