 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, Give Us This Day Our Daily Bread , Wise County, Texas. Ingredients:
1 2/3 cups water |
3 tablespoons cornstarch |
5 tablespoons cocoa |
1 (14 ounce) can eagle brand sweetened condensed milk |
3 egg yolks, beaten |
2 tablespoons butter |
1 teaspoon vanilla |
1 (9 inch) baked pastry shells |
Directions:
1. Mix water and cornstarch and cocoa until smooth.
2. Sir in Eagle Brand milk and egg yolks.
3. Cook until thick in saucepan or microwave.
4. Stir in 2 tablespoons butter.
5. Add vanilla.
6. Cool slightly (stirring occasionally).
7. Pour into baked pie shell.
8. For meringue: Preheat oven to 400°.
9. Top with meringue and brown.
10. Or may top with whipped cream after chilling pie.
|
|