Chocolate Cream Pie
From Taste of Home - These guys have GREAT recipes!
DEE-licious, I say!! Store-bought puddings do not compare to homemade ones! My husband loves chocolate pudding on toast for breakfast. So, there's a new use for it if you needed an idea! :) (That's what his mom made for them growing up.) The next time I make it, I need to snap a picture for my blog! Oops! Sorry guys! It's also great with whipped topping!
1 cup sugar
2 ounces squares of unsweetened chocolate
3 tablespoons cornstarch
1/4 tsp salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 tsp vanilla
In saucepan, combine sugar, flour and salt. gradually stir in milk. Cook and stir over medium heat or microwave on high until mixture boils and thickens. Cook 2 minutes longer on stove top, or stir and cook 30 seconds longer in microwave. Stir small amount of the hot mixture into the egg yolks; return to hot mixture. Cook 2 minutes, stirring constantly on stove, or microwave 1 minute on high. Remove from heat or microwave. Add butter and vanilla; cool to room temperature. To prevent rubbery crust from forming, put clear plastic saran wrap or waxed paper directly on top, touching surface of the hot pudding , clear to the sides of bowl. Pour into baked pastry shell. Top with Meringue.
Meringue: Beat 3 eggs whites with 1/4 tsp cream of tartar and 1/2 tsp vanilla until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake at 350' about 12-15 minutes, or until meringue is golden. Cool.
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