Vicki Meyer Adrian
Buhler, Kansas
Chocolate Cream Pie
4 egg yolks
3 c. milk
1 1/2 c. sugar
1/3 c. cornstarch
1/2 tsp. salt
2 oz. unsweetened choc
1 T. vanilla
9 inch baked pie shell
In heavy saucepan combine sugar, cornstarch and salt. Blend milk and egg yolks and add to sugar/cornstarch mixture. Cook over med heat to boiling, stirring constantly. Boil 1 min. Remove from heat; add vanilla and melted choc. Pour into baked pie shell and top with meringue. Bake at 400 degrees for 10 min. or until golden brown.
Meringue:
3 egg whites, at room temperature
1/2 tsp. cream of tartar
1/2 c. sugar
Beat egg whites and cream of tartar until foamy. Continue beating, gradually adding sugar. Beat until very stiff. You can’t over beat! Spread onto hot or warm pie. Seal meringue to edge of crust. Bake 10 minutes at 375 degrees or until golden brown.
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