Thursday, November 29, 2012

Chocolate pie

Chocolate Pie

The finished product. Yum!

1 9 inch baked pie crust
(Recipe in earlier blog post)

Combine in heavy sauce pan:
2 cups sugar
3 tablespoons cocoa (Hershey's)
dash salt
3 tablespoons flour
2 tablespoons corn starch

in separate bowl:
Separate 4 eggs yolks in one bowl, save whites for meringue
gently whip yolks then stir in 3 cups milk then add this mixture to dry ingredients and cook and stir over low-medium heat until thick and bubbly. Remove from heat. Add 1/2 stick butter and 1 tsp vanilla, stir until smooth when butter is melted.  Pour into prepared pie crust.

Make meringue:
take the 4 egg whites and beat until frothy then add 1/2 cup sugar and beat on highest speed of the mixer until stiff peaks form. Add 1 tsp vanilla and beat until well mixed. If making a lemon meringue pie, I use lemon juice instead of vanilla.

Top hot filling with meringue. Spread to edges well. Brown in hot oven, watch carefully to avoid burning.

swirl with spoon to form peaks


seal edges well to prevent shrinking


Brown in hot oven. Watch it, don't let it burn!

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