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Melissa Dallas

My mom makes a really good one based on this

Veteran Member
4330 posts
Joined: Jan 8, 2006


Posted to Thread #27814 at 12:08 am on Jul 18, 2015

She said she adds an extra tablespoon or so of cornstarch and an extra couple tablespoons of cocoa.

Grandma’s Chocolate Cream Pie {Adapted through the years from the original Betty Crocker Cookbook}

1 9-inch Baked Pie Shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon Kosher salt
3 heaping Tablespoons cocoa
3 cups milk
4 egg yolks, slightly beaten
3 Tablespoons butter
2 teaspoons vanilla
Bake pie shell. Mix sugar, cornstarch, cocoa and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.
Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.
Recipe: Meringue for 9-inch Pie {Recipe adapted from Betty Crocker’s Cookbook}

4 egg whites (keep cold until ready for use for best results)
1/4 heaping teaspoon cream of tartar
7 Tablespoons sugar
1/2 teaspoon vanilla (I prefer to use clear vanilla so it doesn’t discolor the meringue)
Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (Peaks should form when you pull up with a spoon}
Do not under beat. Beat in vanilla.
Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue.
Bake at 400° for 8-12 minutes.


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