Chocolate Cream Pie

Chocolate Cream Pie piled high with meringue. This classic dessert is a family favorite going back through the generations. It was always a special treat when we got a cream pie, especially a chocolate flavored one.

Ingredients

1 1/2 c. sugar
3 Tbs. cornstarch
1/2 tsp. salt
3 c. milk
3 squares unsweetened chocolate (3 oz.), cut up or 3 Tbs. baking cocoa
3 egg yolks, beaten
1 Tbs. butter
1 1/2 tsp. vanilla
1 9-inch pie crust

Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar
1/2 tsp. vanilla

Directions

In a heavy saucepan, mix sugar, cornstarch, salt and chocolate or baking cocoa.

Gradually stir in the milk.

Cook and stir over medium heat until the mixture thickens and is bubbling. Cook and stir 2 minutes longer. Remove from heat.

Gradually whisk in about a cup of the hot mixture into the egg yolks to temper them. Stirring constantly gradually pour the egg yolks into the mixture in the saucepan and bring to a gentle boil.  Remove from heat.

Blend in butter and vanilla. Pour immediately into baked pie shell.  Top with meringue.

Preheat oven to 325°.

Meringue

Beat egg whites and cream of tartar until the mixture is frothy.  With the mixer at high speed, gradually add the sugar, about a tablespoon at a time. Continue beating until the mixture is stiff. But don't beat the egg white too long, or they will be stiff and dry, and you don't want that. When you lift the beaters out, it will leave a peak in the meringue. The peak should hold its shape.

Beat in vanilla.

Spread the meringue lightly over the top of the warm chocolate pie, making sure you seal the edge of the pie crust to prevent shrinkage. 

Bake for 15 to 20 minutes or until the meringue is lightly browned.