You can also use a regular pie crust
with the chocolate cream. It's your choice! I like the graham cracker one as the
layer of chocolate keeps the crust from getting soggy.
Chocolate Cream Pie
6 eggs, separated
1/4 C. flour
2 C. sugar
3 C. milk
1/2 t. salt
1/2 C. cocoa
2 t. vanilla flavoring
Mix sugar, cocoa, egg yolks and flour. Mix together and add milk, salt and
vanilla. Cook until thick; remove from heat and add 1 stick butter. Pour into
two baked pie shells; add meringue and brown in 325°F. oven.
2 T. sugar
6 more T. sugar
1 T. cornstarch
1/2 C. water
3 egg whites
1/8 t. salt
1/2 t. vanilla
Combine 2 tablespoons sugar with cornstarch in small pan, add water and cook
over medium heat, stirring constantly, until mixture is thick and clear. Beat
egg whites with salt and vanilla until soft mounds form.
Add 6 tablespoons sugar gradually, beating well. Add hot mixture and continue to
beat until meringue stands in stiff peaks. Spoon over filling and bake until
1 C. graham cracker crumbs
1 1/3 C. cocoa
1/4 C. sugar
1/3 C. melted butter
1/2 C. chocolate chips
Preheat oven to 350°F. Combine graham cracker crumbs, cocoa and granulated sugar
in a 9-inch pie pan. Stir in melted butter until all ingredients are moistened;
press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes.
Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or
until all morsels are shiny. Spread chocolate over bottom and up sides of crust.
Cool to room temperature.
Note: Makes 1 pie crust, so double if making the full amount of filling and