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Name: Chocolate Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Sugar; 3 Slightly beaten egg yolks; 1/3 c All-purp flour or 2T cornsta; 1 Recipe meringue; 2 oz (1oz) sqs unsweeten chocolat; 1/4 ts Salt; 1 ts Vanilla; 2 tb Butter or margarine; 1 9inch baked pastry shell; 2 c milk

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INGREDIENTS

1 c Sugar
3 Slightly beaten egg yolks
1/3 c All-purp flour or 2T cornsta
1 Recipe meringue
2 oz (1oz) sqs unsweeten chocolat
1/4 ts Salt
1 ts Vanilla
2 tb Butter or margarine
1 9inch baked pastry shell
2 c milk

INSTRUCTIONS

In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into baked pastry shell. Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form. Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderate oven 350 deg. about 12 to 15 minutes, or till meringue is golden. Cool. Source: Better Homes and Gardens Posted by Ken Strei

NOTES

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Chocolate Cream Pie

1 c Sugar
3 Slightly beaten egg yolks
1/3 c All-purp flour or 2T cornsta
1 Recipe meringue
2 oz (1oz) sqs unsweeten chocolat
1/4 ts Salt
1 ts Vanilla
2 tb Butter or margarine
1 9inch baked pastry shell
2 c milk

In Saucepan, combine sugar and salt.  Chop up unsweetened chocolate and  add with milk; gradually stir into dry mixture. Cook and stir over medium  heat till mixture boils and thickens. Cook 2 minutes longer. Remove from  heat.  Stir small amounts hot mixture into yolks; return to hot mixture;  cook 2 minutes, stirring constantly. Remove from heat. Add butter and  vanilla; cool to room temperature.(To prevent a crust from forming, put  clear plastic wrap or waxed paper directly on top, touching surface of the  hot pudding clear to sides of bowl.) Pour into baked pastry shell.  Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till  soft peaks form. Gradually add 6 T sugar, beating till stiff peaks form and  all sugar is dissolved.  Spread atop pie, sealing to pastry. Bake in  moderate oven 350 deg. about 12 to 15 minutes, or till meringue is golden.  Cool. Source: Better Homes and Gardens Posted by Ken Strei

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 8 Servings

Calories: 350
Calories from Fat: 54 (15%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.3g
Cholesterol 7.4mg		2 %
Sodium 8.3mg		0 %
Potassium 30.1mg		1 %
Total Carbohydrate 75.9g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75.9g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 350

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