Rich Chocolate Cream Pie From Scratch!

Chocolate Cream Pie 

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• 1 pie crust (see my flakey pie crust recipe)
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/4 cups cold milk
  
  
• 1 teaspoon vanilla extract
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1. Bake your pie shell in a 9-inch deep dish pie pan let cool.
    
2. Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.

Here is my Meringue Recipe

• 3 egg whites
• 4 tablespoons sugar
• 1/2 teaspoon vanilla

Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

For a higher topping, use 4 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla. Double the recipe for a larger pie or two pies.