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| CHOCOLATE CUSTARD PIE | |
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3 eggs (save out 2 whites) 1 1/4 c. sugar 1 oz. Hershey's chocolate 2 tbsp. Hershey's cocoa 1 tbsp. butter, melted with chocolate 2 tbsp. cornstarch 1 1/4 c. sweet milk 1 tsp. vanilla extract 1 unbaked 9 inch pie shell Save 2 egg whites for meringue. Beat whole egg and the 2 yolks until thick and lemon colored. The more air that can be beaten into eggs the better the texture of the pie. Then add sugar gradually and continue beating after each addition. Next add cornstarch and beat. Stir in cocoa until well blended. Then add melted, but not hot, chocolate and butter. Add vanilla. Add milk gradually and gently stir in; scraping sides of bowl well. Pour in unbaked pie shell and bake in preheated oven, 325 degrees, until custard is set. Test by gently shaking pan. Just before pie is done prepare meringue by beating egg whites and adding gradually 3 level tablespoons sugar per egg white. Begin adding sugar after first few beating strokes (or rounds) and continue until all sugar has been added. Then continue beating until the sugar is dissolved. Top pie with meringue and brown in 325 degree oven. Tip: To prevent meringue from receding from crust; begin by placing meringue all the way around the crust edge of pie. Then fill in center being careful to leave no air holes as this will result in open places in meringue when pie is served. | |
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By no means does it detract from the taste, but I keep thinking I must be doing something wrong. Any ideas?