Chocolate pie

Chocolate pie

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  • Prep Time


  • Total Time


  • Servings



  • Baked pastry shell

  • 4


  • ¾

    c sugar

  • ¼

    c cornstarch

  • 3

    c milk

  • 1

    T butter

  • 1.5

    t vanilla

  • four

    -egg white meringue


Prepare baked pastry shell. Prick with fork. Line pastry shell with double thickness of foil. Bake in 450 degree oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or til golden. Cool on wire rack. Separate egg yolks from whites. Set whites aside for meringue. For filling, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat til thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into yolks. Pour egg yolk mixture into hot filling in pan. Bring to a gentle boil. Remove from heat. Stir in butter and vanilla. Keep filling warm; prepare mering. Pour warm filling into baked pastry shell. Spread meringue over warm filling. Seal to edge. Bake in 325 degree poven for 25 to 30 minutes or till lightly browned. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Cover for longer storage.


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