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Name: Chocolate Cream Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American-South
Ingredients: 1 cup Granulated sugar; 1/3 cup All purpose flour; 1/4 teaspoon Salt; 2 cups Milk; 5 tablespoons Cocoa Powder; 3 Egg yolks slightly beaten; 2 tablespoons Butter; 1 teaspoon Vanilla; 1 Pastry Shell 9 inch; 3 Egg whites; 1/4 teaspoon Cream of Tartar; 1/2 teaspoon Vanilla; 6 tablespoons Granulated sugar

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INGREDIENTS

1 cup Granulated sugar
1/3 cup All purpose flour
1/4 teaspoon Salt
2 cups Milk
5 tablespoons Cocoa Powder
3 Egg yolks ; slightly beaten
2 tablespoons Butter
1 teaspoon Vanilla
1 Pastry Shell ; 9 inch
3 Egg whites
1/4 teaspoon Cream of Tartar
1/2 teaspoon Vanilla
6 tablespoons Granulated sugar

INSTRUCTIONS

Preheat oven to 350 F.

In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.

Cook 2 minutes longer. Remove from heat.

Stir small amount 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 hot pudding clear to sides of bowl.) Pour into baked pastry shell when cooled.

For the meringue: Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake 12 to 15 minutes, or until meringue is golden. Cool, then enjoy!

NOTES

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Chocolate Cream Pie

1 cup Granulated sugar
1/3 cup All purpose flour
1/4 teaspoon Salt
2 cups Milk
5 tablespoons Cocoa Powder
3 Egg yolks slightly beaten
2 tablespoons Butter
1 teaspoon Vanilla
1 Pastry Shell 9 inch
3 Egg whites
1/4 teaspoon Cream of Tartar
1/2 teaspoon Vanilla
6 tablespoons Granulated sugar

Preheat oven to 350 F.
In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Cook 2 minutes longer.  Remove from heat.

Stir small amount 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 hot pudding clear to sides of bowl.)  Pour into baked pastry shell when cooled.

For the meringue:  Beat egg whites with cream of tartar and vanilla until soft peaks form.  Gradually add sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake 12 to 15 minutes, or until meringue is golden. Cool, then enjoy!

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 8 Servings

Calories: 420
Calories from Fat: 122 (29%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.4g
Cholesterol 92.3mg		28 %
Sodium 255.8mg		9 %
Potassium 271.9mg		7 %
Total Carbohydrate 67.7g		20 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 66.4g
Protein 7.3g		10 %
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.

About Our Nutrition Facts

Calories per serving: 420

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REVIEWS

josamda

This was the worst recipe I have ever made from Big Oven. The Directions never said when to put in the Cocoa. It was sickeningly sweet. I’m sorry. I can’t give it any Stars.. I have never made Chocolate Cream Pie before, plus I have nerves had a bad recipe from Big Oven since I joined years ago. I dropped the subscription because all my children are grown, sand it’s only my husband and myself.