Chocolate Cream Pie _lowres

Advocate staff photo by PATRICK DENNIS -- Chocolate Cream Pie

ADVOCATE-TESTED RECIPE

Chocolate Cream Pie

Makes (9-inch) pie. Recipe is by Corinne Cook.

Filling

1 (9-inch) baked pie shell

3 tablespoons flour

3 tablespoons cocoa

1 cup sugar

1 ½ cups whole milk

3 egg yolks plus 1 whole egg, lightly beaten (reserve 3 egg whites for meringue)

Generous pinch of salt

3 tablespoons butter

½ teaspoon vanilla extract

1. In medium saucepan, combine flour, cocoa and sugar. Stir to blend together.

2. Slowly add the milk, while whisking constantly. Whisk in egg yolks, whole eggs, salt and butter. Cook, stirring constantly over medium heat, until bubbly and thickened. Cook for another minute after filling is thickened then remove from heat.

3 Stir in vanilla extract. Cool for about 15 minutes and pour into baked pie crust.

Meringue

3 egg whites, at room temperature

¼ teaspoon cream of tartar

6 tablespoons sugar

½ teaspoon vanilla extract

1. Preheat oven to 350 F.

2. Beat egg whites with cream of tartar until frothy. Beat in sugar, 1 tablespoon at a time.

3. Continue beating until stiff and glossy and all sugar is dissolved. Do not overbeat.

4. Fold in vanilla extract.

5. Pile meringue onto warm pie filling. Seal meringue to edge of crust to prevent shrinking.

6. Swirl or pull up points for decorative top.

7. Bake for 5-8 minutes or until lightly browned on top.