This is the chocolate cream pie that Steve grew up on, and he absolutely LOVES chocolate cream pie. He'll take that over a birthday cake any day. I don't have a picture for it yet, but hopefully I will after this evening...
Filling:
3/4 cup sugar
6 Tbsp cornstarch
3 Tbsp cocoa powder
3 cups milk
3 egg yolks
1 tsp almond extract
Mix together dry ingredients in a medium sauce pan and whisk in milk and egg yolks. Cook over medium heat stirring frequently until it thickens. Remove from heat and add almond extract. Pour into cooked and cooled pie shell.
Merengue:
3 egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla
6 Tbsp sugar
Beat the whites until they are frothy and then add the other ingredients. Continue beating until stiff snowy peaks form. Top pie with merengue and then, if desired, lightly toast the peaks of the merengue under a broiler (or a kitchen blow-torch, if you're that fancy :) for just a few seconds. Refrigerate pie until ready to use, but keep in mind that merengue will begin 'weeping' within about 24 hours.
1 comment:
Oh Yummmy! Thanks for posting these wonderful recipes! We sure enjoyed them at your place this past week!
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