Chocolate Cream Pie

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.

By Young Living in Texas

TOTAL TIME   25mins
PREP    15 mins
COOK  10 mins

INGREDIENTS

SERVINGS       YIELD       UNITS     6                  1 pie          US

• 1 2⁄3 cups water
•  3 tablespoons cornstarch
• 5 tablespoons cocoa
• 1 (14 ounce) caneagle brand sweetened condensed milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 (9 inch) baked pastry shells

DIRECTIONS

Mix water and cornstarch and cocoa until smooth.

Sir in Eagle Brand milk and egg yolks.

Cook until thick in saucepan or microwave.

Stir in 2 tablespoons butter.

Add vanilla.

Cool slightly (stirring occasionally).

Pour into baked pie shell.

For meringue: Preheat oven to 400°.

Top with meringue and brown.

Or may top with whipped cream after chilling pie.




Source : www.food.com