Chocolate Cream Pie

Ingredients

• 2 squares Lowney's Chocolate
• 1 cup sugar
• 1 cup of Lowney's Cocoa
• 2 egg whites
• 3 egg yolks
• 1 cup cornstarch
• 2 cups milk
• 1 tablespoon vanilla
• ^ teaspoon salt

Method

1. 1

   Melt chocolate or cocoa, add sugar, cornstarch, egg yolks, salt, and milk.

2. 2

   Cook in double boiler till thick, stirring constantly; flavor with vanilla.

3. 3

   Pour into a baked piecrust shell, cover with meringue made by beating egg whites till stiff and adding sugar; brown in oven and serve cold.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 95. The excerpt below is the record exactly as published.

Chocolate Cream Pie 2 squares Lowney's PremiLim 2 egg whites Chocolate or i cup sugar i cup of Lowney's Cocoa 3 egg yolks 1 cup cornstarch ^ teaspoon salt 2 cups milk 1 tablespoon vanilla Melt two squares Lowney's Chocolate or one half cup Lowney's Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring con- stantly; flavor with vanilla. Pour into a baked piecrust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, Plate VIII. Rhubarb Pie Use Plain Paste. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice. Squash Pie Use Chopped Paste. For filling, mix one cup stewed and strained squash, one half cup sugar,

Cook this with the app: pantry check, scaling, and the assistant.