Chocolate Cream Pie
By CandyH
Rate this recipe
4.5/5
(21 Votes)
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Ingredients
- 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 pure vanilla extract
- 1 (9 inch) baked pastry shells
Details
Servings 6
Adapted from food.com
Preparation
Step 1
Mix cornstarch and cocoa and whisk in water slowly until smooth.
Stir in Eagle Brand milk and egg yolks.
Cook in saucepan until thickened stirring constantly.
Stir in 2 tablespoons butter.
Add vanilla.
Cool slightly (stirring occasionally). (To keep a skin from forming cover with plastic wrap pressed snuggly on top of custard)
Pour into baked pie shell.
For meringue: Preheat oven to 400°.
Top with meringue and brown or may top with whipped cream after chilling pie.
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