Chocolate Cream Pie

 frozen pie crust, bake according to pkg, prick with fork on the bottom, let cool

4 eggs (separate the whites from the yolks), set aside (yolks for the pudding/whites for the meringue)

1 cup sugar

3 Tbsp corn starch 

2 heaping Tbsp cocoa powder

1 cup evaporated milk

4 egg yolks

1 cup water

1 tsp vanilla

2 Tbsp butter

 

Meringue:

1 tsp cream of tarter

1/2 cup sugar

 

In a large bowl mix together the sugar, corn starch and cocoa powder.  Add the milk, egg yolks, and water.  Whisk together well.  Microwave for 3 minutes.  Whisk again very well.  Microwave again for 2 minutes.  Whisk again.  Add the vanilla and 2 Tbsp butter.  Whisk again.

Pour into prebaked, cooled pie crust.  In a medium bowl add cream of tarter, egg whites and whip with an electric mixer, adding sugar as you mix.  Stiff peaks should form. Gently spread on top of pie, creating peaks with the spatula.  Bake in a 350 oven for 20 minutes. Serve.

Recipe: Collard valley cooks