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.
Meringue
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.
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