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| CHOCOLATE CREAM
PIE |
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- 9-inch pie crust
- 2 tablespoons shortening
- 6 tablespoons flour
- 1½ cups milk
- 2 oz. unsweetened chocolate,
shaved
- ¾ cup sugar
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- ¼ teaspoon salt
- 2 egg yolks, beaten
- 1 teaspoon vanilla
- 2 tablespoons confectioners'
sugar
- 2 egg whites, stiffly beaten
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Melt shortening and add flour, milk, chocolate, sugar, and salt.
Heat slowly to boiling point, stirring constantly, until thick
and smooth. Remove from heat. Add yolks and vanilla. Turn into
pie crust. Beat confectioners' sugar into egg whites until a
stiff meringue is formed. Top pie with meringue. Bake at 325°
F. until a delicate brown, about 15 minutes. Whipped cream may
be substituted for meringue. One-half cup chopped pecans may
be added to filling just before turning into pie crust. |
Purchase pie
cookbooks
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