Chocolate Cream Pie
Joan Peterson
Kathryn Kirk gave me this recipe more than 40 years ago and our family loves it. I served it at a Relief Society Luncheon I hosted and the ladies insisted I include it in the cookbook. *Note-It's a great gluten free dessert.
Meringue Pie Shell:
2 egg whites
1/8 tsp. cream of tartar
Pinch of salt
1/2 cup sugar
1 tsp. vanilla
Beat egg whites till foamy. Add cream of tartar and salt and beat until stiff. Gradually add sugar and vanilla and beat until mixture stands in shiny peaks.
In lightly spayed pie pan spoon in meringue and push out and up on sides with the back of the spoon.
Bake at 300 degrees for 55 minutes. Cool and then gently push down so there is room for filling. (Filling can be made while crust is cooking.)
Chocolate Filling:
5 oz. Hershey chocolate candy bar (with or without almonds)
3 Tbsp. evaporated milk
1 tsp. vanilla
1 cup whipping cream
Melt candy bar (with or without almonds) and evaporated milk together. Stir until mixed, then add vanilla. Set aside to cool. Beat whipping cream until thick. Fold chocolate mixture into whipped cream until no white cream shows. Put filling into crust. Shave some of the chocolate bar over top. Cover lightly with plastic wrap if desired. Refrigerate 12 hours. Serves 6 to 8.
Kathryn Kirk gave me this recipe more than 40 years ago and our family loves it. I served it at a Relief Society Luncheon I hosted and the ladies insisted I include it in the cookbook. *Note-It's a great gluten free dessert.
Meringue Pie Shell:
2 egg whites
1/8 tsp. cream of tartar
Pinch of salt
1/2 cup sugar
1 tsp. vanilla
Beat egg whites till foamy. Add cream of tartar and salt and beat until stiff. Gradually add sugar and vanilla and beat until mixture stands in shiny peaks.
In lightly spayed pie pan spoon in meringue and push out and up on sides with the back of the spoon.
Bake at 300 degrees for 55 minutes. Cool and then gently push down so there is room for filling. (Filling can be made while crust is cooking.)
Chocolate Filling:
5 oz. Hershey chocolate candy bar (with or without almonds)
3 Tbsp. evaporated milk
1 tsp. vanilla
1 cup whipping cream
Melt candy bar (with or without almonds) and evaporated milk together. Stir until mixed, then add vanilla. Set aside to cool. Beat whipping cream until thick. Fold chocolate mixture into whipped cream until no white cream shows. Put filling into crust. Shave some of the chocolate bar over top. Cover lightly with plastic wrap if desired. Refrigerate 12 hours. Serves 6 to 8.
Comments
Post a Comment