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Pocco
Monday 26 February 2007
The Chocolatier's 'Chocolate Cream Pie'
Line a pie plate with rich pie crust, putting on an extra edge of crust the same as for custard pie. Fill with the the chocolate filling (below) made after the following recipe. Bake in a hot oven until crust is done; remove, and when cool, cover with a meringue and brown very slowly in moderate oven.
- 1 cup of milk,
- Pinch of salt,
- 1 ½ squares of Chocolate,
- 2 level tablespoonfuls of flour,
- 2 eggs (yolks),
- 5 tablespoonfuls of sugar (level),
- 1 teaspoonful of vanilla.
Put milk, salt and chocolate in upper part of the double-boiler, and when hot and smooth, stir in the flour, which has been mixed with enough cold milk to be thin enough to pour into the hot milk. Cook, stirring constantly, until it thickens; then let it cook eight or ten minutes. Mix the eggs and sugar together and pour the hot mixture over them, stirring well; put back in double-boiler and cook, stirring constantly one minute. Remove, and when cool add one teaspoonful of vanilla.
Note: Timings vary with each individual oven.
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