Chocolate Cream Pie
Posted: Monday, May 26, 2008
by Judy Shubert
Chocolate cream pie has been
one of my favorites for as long as I can remember. In my family chocolate cream
pies were made for every get-together; but some family members liked one kind
of pie more than another, so we usually had a chocolate cream, lemon meringue,
coconut cream, and chess pie. One for every taste bud!
Most cream pies start with the same basic recipe with the addition of chocolate
or coconut, etc. I found my mother-in-law's recipe for chocolate cream pie in a
recipe book from her high school in Maryville, Tennessee. I use it every time I
create one of these luscious desserts! My husband especially likes pie. He
complains that I don't cook them nearly often enough.
My Tips and Suggestions:
When I first started making this pie I wondered why the instructions said to
stir a portion of the hot mixture over the beaten egg yolks. So I conveniently
skipped over this step. Then I noticed my pie mixture had stringy cooked egg
pieces all through it, similar to that found in fried rice! I reread recipe and
followed it to the letter next time, and like magic, no more stringy cooked egg
pieces.
I like to sift my cocoa with my sugar, salt, cornstarch, and flour before
placing in saucepan. This eliminates any lumps forming while heating.
While making meringue and after pouring the chocolate pie mixture into baked
pie shells, gently place a piece of Saran Wrap or other similar wrap over the
chocolate, pressing out the air bubbles forming underneath the Saran Wrap and
pushing it to the edges of crimped pie shell. This prevents the chocolate pie
mixture from forming a layer of thickened "skin" on top.
I follow my stepmother's advice while making meringue. She always added about
1/8 teaspoon baking powder - she called it a "pinch" when adding the
sugar. The baking powder makes the meringue higher and fluffier.
I also find that the modern version of meringue works better: beat the sugar
into egg whites 1 tablespoon at a time, beating on high speed of mixer about 4
minutes more or till mixture forms stiff, glossy peaks and sugar dissolves (rub
a little of the meringue between your fingers - it should feel completely
smooth).
I hope you'll try making a
cream pie of your own. They are delicious.
Ingredients:
2 baked pie shells
1½ cups sugar
½ teaspoon salt
2½ tablespoons cornstarch
1 tablespoon flour
3 cups milk
4 tablespoons Hershey's cocoa
3 egg yolks
1 tablespoon butter
1½ teaspoon vanilla
3 egg whites for meringue
Instructions:
Bake pastry shells and cool.
Blend together in a saucepan the sugar, salt, cornstarch, flour and cocoa.
Gradually stir in the milk. Cook over medium heat, stirring constantly until
mixture thickens. Remove from heat. Stir a portion of this mixture over the
beaten egg yolks, stirring briskly. Then blend into hot mixture, return to heat
and continue cooking over low heat until thick, stirring constantly. Remove
from heat. Add butter and vanilla. Cool. Pour into cool pastry shell. Top with
meringue.
Meringue
Ingredients:
3 egg whites
6 tablespoons sugar
Beat well the egg whites. Use 2 level tablespoons sugar for each egg white.
Fold in sugar gradually. Use a folding motion. Do not beat in sugar.
Recipe submitted to Porter PTA Cookbook
By Mrs. Elmer Scarbrough
I love this pie! our recipe is a little different, though. i was just wondering about the history of this dessert?? please help me, some one!Hi Demi,I love this chocolate pie, too! As far as the history goes, I just know my grandmother was making these pies in the 1920s as a young bride and I'm sure her mother made them as well. My grandmother was living in Parker Co., Texas, when she got married and had children in 1919. She was born in Hunt County, Texas, also in the north central part of Texas in 1902. Her mother was born in Many, Sabine Parish, Louisiana. So maybe it is a French dessert? You bring up an interesting question. Thanks for your comment. I'd love to have a copy of your chocolate pie recipe.
