Chocolate Cream Pie

So, I made my first attempt at chocolate cream pie for our second family Thanksgiving get-together.  I'd have to say that the chocolate cream was not the hard part, the meringue, however, proved to be tricky.  I'm definitely going to have to make this again and practice the meringue.  Or, I could just use Cool Whip!  The key to this recipe is that the chocolate part will not get any thicker while baking, so make sure it's the right consistency before pouring it into the pie crust.  (I once again used a pre-made pie crust.)  I had no idea my dad liked chocolate cream pie so much, so this recipe will become a family tradition from now on.  It sure was tasty and did not last long.  I hope you enjoy!

Filling ingredients:
4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar
Method:
Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it's as thick as you want it.)

Remove from heat and stir in your vanilla and butter. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes, OR follow the instructions on your pie crust's recipe.

Beat your egg whites with salt and when they start to get fluffy add the sugar. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.

From Homesick Texan