Chocolate Cream Pie
Crystal Miller

Yum!! This is one of my favorite pies.

This recipe will make 2 pies, feel free to cut it in half if that is too much for your family.

2 baked 9-inch pie crusts
4 c whole milk
1 c cane juice crystal’s
¼ c ww pastry flour
¼ c cornstarch
1 t salt
5 T cocoa powder
4 eggs, separated
2 T butter
2 t vanilla

Scald 3 cups milk over medium heat. You can use a double boiler for this to make sure you don’t scorch your milk, or just watch it very carefully! In a separate bowl combine cane juice crystal’s, flour, cornstarch, salt and cocoa powder. Stir in the rest of the milk and the egg yolks. Use a wire whisk to stir this. Slowly add this to the hot milk and stir with a wire whisk until it is well combined. Cook and stir constantly as you bring this mixture to a boil and continue to cook and stir until it is nice and thick.

Take the pan off the stove and add the vanilla and butter. Allow the mix to cool slightly and the pour into the baked pie crusts.

Cover the top with a meringue (recipe follows) and bake at 350 for 12 to 15 minutes watching carefully.

4 egg whites
½ t cream of tartar
4 T cane juice crystals
1 t cornstarch
1 t vanilla

In a clean metal bowl add egg whites and cream of tartar. Beat with mixer until soft peeks form. In a small bowl combine sugar and cornstarch. Sprinkle this on the egg whites as you continue to beat the mixture. Add the vanilla and beat until very stiff.

Spread over 2 pies and bake according to the recipe above.




Homestead Kitchen