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Chocolate Cream Pie
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2 sq. unsweetened chocolate
1 cup light brown sugar
2 tbl. flour
3 eggs, separated
1-1/2 cups scalded milk
2 tbl. butter
1 tsp. vanilla
6 tbl. sugar
1 9 inch pastry shell
Melt chocolate over double boiler. Add brown sugar, flour, beaten egg yolks, and milk. Cook over double boiler until thick, stirring constantly. Remove from heat and add butter and vanilla. Cool, then pour into 9 inch pie shell.
Top with whipped cream when completely cooled. May top with meringue to use up the egg whites.
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