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Chocolate Pie Filling Recipe

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This recipe for Chocolate Pie Filling is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chocolate Custard:

1 C granulated sugar
1/3 C Hershey's cocoa powder
3 T + 2 t corn starch
1/4 t salt
3 egg yolks slightly beaten (reserve whites for meringue)
2 1/2 C whole milk
1 1/2 t vanilla
2 T butter or margarine

Meringue:

3 egg whites - room temperature
1/4 t cream of tartar
1/4 t vanilla
1/2 t corn starch (to prevent weeping)
6 T granulated sugar
Directions:
Directions:
PIE FILLING: Mix sugar, salt, cocoa, and corn starch in a heavy saucepan, off heat. Add milk slowly and mix until smooth, off heat. On medium heat, cook custard until hot but not bubbly. Add small amounts of custard to beaten egg yolks, stirring constantly, to temper yolks. Add egg yolk mixture to pot and cook custard, stirring constantly,until thick and bubbly. Remove from heat, add butter and vanilla immediately, mixing thoroughly. Place a piece of plastic wrap on top of custard to prevent skin from forming.

MERINGUE: Make meringue with reserved egg whites using a very clean metal mixing bowl. Beat egg whites on medium speed until frothy, add cream of tartar, vanilla and corn starch. Beat until stiff peaks form. Increase speed of mixer to high and start adding sugar 1 T at a time until all 6 T are incorporated. Pour hot custard mixture into a prepared pie shell (suggest Janet's "Best Ever Pie Crust" recipe). Top with meringue immediately making sure to bring meringue to edges of crust. Bake immediately @ 350º for 7 - 10 minutes until meringue peaks are browned.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 to 1-1/2 hours
Personal Notes:
Personal Notes:
This is a special treat for my family and friends.

 

 

 

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