Recipe Chocolate Cream Pie Amish Cooking Dessert Recipes

Blend the sugar, flour, and salt in the top of a double boiler. Gradually add the milk and egg yolks. Place pan over hot water and cook over medium heat for 15 minutes. Add chocolate and cook about 10 minutes until thickened. Add vanilla. Fill the baked pie shell with the mixture and top with the meringue. Bake in a preheated 375° F. oven for 7 minutes until the meringue is golden brown. Serve cold.
Meringue:
combine egg whites and cream of tartar and beat until fluffy. Gradually add sugar and beat until stiff. Pile lightly on chocolate mixture.
Meringue:
In a 1-quart saucepan, combine the sugar and arrowroot, gradually adding the water to make a smooth paste. Bring to a boil over medium heat, stirring constantly until slightly thickened. Add the lemon juice and cherries and cook for 5 minutes. Remove from heat and cool. When cool, pour over the cream mixture and chill for at least 30 minutes before serving.

Makes 1 (9") pie

1 baked 9" pie shell
1 c. granulated sugar
5 T. flour
1/4 t. salt
2 c. milk
3 egg yolks, lightly beaten (save whites for meringue)
1½ squares unsweetened chocolate
1/2 t. vanilla extract
Meringue:
3 egg whites, stiffly beaten
1/4 t. cream of tartar
3 T. granulated sugar

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