Chocolate Cream Pie

 Chocolate cream pie

2½ cups milk

3 squares baking chocolate melted

2 tablespoons all-purpose flour

3 tablespoons cornstarch 

1 cup sugar

½ teaspoon salt

4 egg yolks slightly beaten

2 tablespoons butter

1½ teaspoon vanilla

9 inch baked pie shell

4 egg whites

½ teaspoon cream of tartar

½ cup sugar

Scald 2 cups milk with melted chocolate into a double boiler over simmering water, stirring until smooth. Sift flour, cornstarch, 1 cup sugar and salt twice. Mix with remaining ½ cup milk. Add to chocolate mixture, stirring constantly, until thickened. Cook for 10 minutes longer. Remove from heat; gradually add some of the chocolate mixture to beaten egg yolks and return to the double boiler. Cook 2 minutes longer, stirring occasionally. Remove from heat; add butter and vanilla. Pour into the baked pie shell. Cover with meringue made by beating egg whites with cream of tartar until frothy. Gradually add 1⁄2 cup sugar (1 tablespoon at a time), beating until stiff. Brown in a 425 degree oven for about 5 minutes. Cool to room temperature. Chill; serve cold.

Chocolate pie shell

1/3 cup shortening

1 cup sifted flour

¼ teaspoon salt 1 dark chocolate bar (1.05 ounces)

3 to 4 tablespoons water

Cut the shortening into flour and salt in a bowl. Stir in semi-sweet chocolate and then sprinkle water over. Mix lightly, just until the dough holds together. Roll out and line a 9 inch pie plate; flute edges. Bake in a 450 degree oven for 12 minutes.

NOTE

You may want to place another pie plate in the middle of the pie (stacking) to keep the dough from bubbling up. More filling the better!