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Chocolate Cream Pie Recipe

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This recipe for Chocolate Cream Pie, by , is from 9th Street Church of Christ Family & Friends 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!

Iwanda Blesing


3 egg yolks(save whites for meringue)
4 T. flour(heaping)
2 cups milk
1 cups sugar
3 T. cocoa
1 T. butter
1 tsp. vanilla
2 cups flour
tsp. baking powder
tsp. salt
cup Crisco
6 T. ice water

3 egg whites
tsp. cream of tartar
cup sugar
1 tsp. vanilla

Pie Crust: Mix well with pastry blender or 2 knives until almost like meal consistency, then add 6 T. ice water. Blend well. Roll our & place in 2 pie plates, chill well before baking. Bake at 450 until brown. I bake mine the day before I need the pies.

Pie Filling: Put milk in pan & heat until near boiling. While the milk is heating or before, mix sugar, cocoa & flour together. When milk is hot, add sugar mixture slowly and stirring constantly to keep mixture from sticking to pan and burning. When this is beginning to thicken, add by spoonfuls to egg yolks, stirring yolks with fork or beating to keep yolks from curdling. When you have added enough milk to yolk to get them warm, add all together and cooking over medium heat until real thick. Then set aside.

Meringue: Add cream of tartar to whites and beat with mixer or hand beaters. Beat until begins to thicken, add sugar a little at a time. Beat each addition until sugar is dissolved. Continue beating after all sugar is added, then beat until thick and stands in peaks. Add vanilla and blend in.

When ready to put into pie crust stir butter & vanilla into pie filling and pour into crust. Top with meringue, bake pie at 350 until meringue is lightly brown. Usually 15-20 minutes.




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