Thursday, September 26, 2013

Chocolate Cream Pie


Ingredients:
  • 1 2/3 cups water
  • 3 tablespoons cornstarch
  • 5 tablespoons cocoa
  • 1 (14 ounce) can eagle brand sweetened condensed milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 (9 inch) baked pastry shells



Directions:


  1. Mix water and cornstarch and cocoa until smooth.
  2. Sir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan or microwave.
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.
  6. Cool slightly (stirring occasionally).
  7. Pour into baked pie shell.
  8. For meringue: Preheat oven to 400°.
  9. Top with meringue and brown.
  10. Or may top with whipped cream after chilling pie.




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