Chocolate Cream Pie

French Silk Pie is our family favorite for chocolate pie.  It's an old family recipe that can't be beat.  When my sweet tooth was calling this weekend, I decided to try something a little different and found this recipe for Chocolate Cream Pie in a Southern Living cookbook.  This is the chocolate pie you would get at an all-night diner.  It was just delicious...a simple "pudding" pie with ingredients you have in your pantry.

First, you need a baked pie crust.  Check out my post Pie Crust 3 Ways.  I used my grandmother's shortening pie crust recipe, and baked it at 425 for 10 minutes with foil over it and then about 10 minutes without.  Or pull out a Pillsbury crust from the fridge of freezer!

The recipe called for a meringue topping, but I did a whipped cream topping.  Either would be delicious.  I think this pie would taste best made the day before eating.  It really sets up nicely after a night in the fridge.

PIE FILLING

1 1/4 cup sugar

1/2 cup flour

1/4 cup cocoa

Dash of salt

4 egg yolks

2 cups milk (whole is best for this recipe)

1/4 cup butter

1 teaspoon vanilla

1.  Combine first four ingredients in a large saucepan.  Set aside.

2.  Combine egg yolks and milk in a bowl.  Stir into sugar mixture.  Cut butter into small pieces and stir into mixture.

3.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Remove from heat and stir in vanilla.

4.  Spoon into baked pie crust.

FOR MERINGUE PIE

4-6 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon vanilla

1.  Beat egg whites and cream of tartar at high speed until foamy.

2.  Gradually add sugar, beating until stiff peaks form and sugar dissolves.  Add vanilla.

3.  Spread meringue over hot pie filling, sealing to edge of crust.

4.  Bake at 325 for 25 minutes.  After pie has cooled, chill in fridge.

FOR WHIPPED CREAM PIE

 

1 1/2 cups whipping cream

3 Tablespoons powdered sugar

1/2 - 1 teaspoon vanilla

1.  Bake pie filling in crust at 325 for 25 minutes.  Let pie cool for at least an hour before topping with whipped cream.

2.  Beat the ingredients on medium to high until peaks form.  

3.  Spread on the pie filling after it has cooled completely.  Chill.