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Chocolate Cream Pie

published: April 30th 2009
source: Lesa Jackson

For Pie:

3 cups milk, divided
1 cup sugar
1/8 teaspoon salt
6 tablespoons cornstarch
1/3 cup unsweetened natural cocoa powder
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 9-inch pie crust
1 to 2 recipes mile-High Meringue

Preheat oven to 350 degrees F.

In a large saucepan, combine 2 cups milk, sugar, and salt. Bring to a boil over medium heat.

Meanwhile, combine remaining 1 cup milk, cornstarch, and cocoa in a bowl. Add the hot milk mixture. Cook, stirring occasionally, until mixture thickens. Add butter and vanilla.

Cook and stir until mixture thickens again. Pour into pie shell and top with meringue, swirling it to soft peaks.

Bake until meringue is light brown around edges, approximately 8 minutes.    

For Mile High Meringue:

3 large egg whites
1 tablespoon cornstarch
¼ teaspoon cream of tartar
6 tablespoons sugar

In a large bowl, beat egg whites, cornstarch, and cream of tartar at high speed with an electric mixer until soft peaks form, beating well after each addition. Spoon meringue onto pie, swirling to soft peaks. Brown in oven.