Chocolate Cream Pie
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- 1 2/3 cups water
- 3 tablespoons cornstarch
- 5 tablespoons cocoa
- 1 (14 ounce) can eagle brand sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 (9 inch) baked pastry shells
Mix water and cornstarch and cocoa until smooth.
Stir in Eagle Brand milk and egg yolks.
Cook until thick in saucepan or microwave (I do 2 minutes in the microwave first, then stir. After that cook for 1 minute and stir. Repeat until it is thick.)
Stir in 2 tablespoons butter.
Cool slightly (stirring occasionally).
Pour into baked pie shell.
Top with meringue and brown.
Or may top with whipped cream after chilling pie.
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