Chocolate Cream Pie

Date: 2009.07.17 | Category: Baking, Nany Knows | Tags: chocolate,cream,Nany,pie

Growing up, Nany always made the grown up pies for the adults while she made special pies for Garnet & I.  We would get lemon meringue, chocolate cream and occasionally banana cream pie.  The chocolate cream pie was always my favorite because the peaks of the meringue fascinated me.  Well, that and also because it was heavenly in my belly.  Nany would always sneak a second piece (“Just a sliver, Amy Lou”, she would say) because I loved it so.  She has spoiled me my entire life and when I walk into her home I am 10 again.

Ingredients:

1 c. sugar
3 Tbsp. cocoa
1/2 tsp. salt
3 Tbsp. flour (or 3 Tbsp cornstarch)
3 egg yolks, beaten (save whites for meringue below)
1 c. milk
3 Tbsp. butter
1 tsp. vanilla

Prepare and bake pie crust.  Blend together sugar, cocoa, flour.  In separate bowl, combine egg yolks and milk.  Combine these two mixtures and cook slowly over low heat until thick.  Stir constantly so not to burn.  Be patient, it could take a minute.  Add butter and blend into mixture. Keep stirring.  Remove from heat and add vanilla.  Stir until vanilla is blended.  Pour into pie shell. Cover with meringue. Preheat oven to 325.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar

Beat egg whites with cream of tartar until frothy.  Gradually beat in sugar a spoon at a time.  Continue beating until mixture is thick and glossy.  Don’t rush this process!  Patience young Padawan.  Pile meringue on pie filling, swilling it over the top and bringing out to pastry rim to seal and prevent shrinkage.  This is critical as your meringue will shrink and look silly in the center of that glorious pie.  Bake in oven for 20 minutes until meringue is golden brown.

FRESH EGGS.  Remember, fresh eggs make the best meringue.  If you live in an area with farm eggs, go to the farm the day you want to make the pie.  It will make the difference.  If you are in the city, find a reputable farmers market in your area.  Meringue is one of the most challenging parts of a pie.  Take your time and be patient.  It will pay off when you have meringue to the ceiling!

xo–me