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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Homemade Chocolate Cream Pie Recipe

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This recipe for Homemade Chocolate Cream Pie is from Endoscopy and Women's Center Family 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:  
Crust: (8" or 9")
1/3 C + 1 Tbsp Shortening
1 C All-Purpose Flour
1/2 tsp. Salt
2 to 3 Tbsp. Cold Water

Filling:
1 1/2 C Sugar
1/3 C Flour
1/2 tsp. Salt
3 C Milk/Milnot
4 Egg Yolks
2 tsp. Vanilla
2 1oz Squares Unsweetened Chocolate

Meringue:
3 Egg Whites
1/4 tsp. Cream of Tartar
6 Tbsp. Sugar
1/2 tsp. Vanilla
Directions:
Directions:
Prepare crust by cutting shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (1 to 2 teaspoons of water can be added if necessary). Form pastry into a ball: place on lightly floured cloth. Using rolling pin roll pastry 2 inches larger than inverted pie plate. Place pastry in pie pan. Use fork to prick bottom and sides of crust. Bake at 475º ; 8 to 10 minutes, until light brown; cool. For filling, combine all ingredients in large saucepan. When adding egg yolks, save egg whites and put to the side from meringue. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Stir in chocolate squares. Pour into pie shell and cool. For meringue, beat egg whites and cream of tartar in 2.5 quart bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto pie filling, spreading carefully to edge of crust. If desired, place in 300º oven and brown lightly. Cool gradually, away from drafts. Enjoy!

 

 

 

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