Chocolate Cream Pie

Categories: Desserts|Holiday
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Spirit of Christmas Cookbook Vol. 3, 1998

Crust:
1 1/2 c.	flour
1/2 tsp.	salt
1/2 c.	vegetable shortening
3-4 Tb.	cold water
Filling:
1 c.	sugar
1/4 c.	cocoa
1/4 c.	cornstarch
1 3/4 c.	milk
3 Tb.	butter
3	egg yolks, beaten
2 Tb.	orange-flavored liqueur
1 tsp.	vanilla extract
Meringue:
4	egg whites
1/2 tsp.	cream of tartar
1 tsp.	orange-flavored liqueur
1/2 c.	sifted powdered sugar

For crust, combine flour and salt in a medium bowl. Using a pastry blender or two knives, cut in shortening until mixture resembles coarse meal. Sprinkle with water; mix until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8" thickness. Transfer to a 9" pie plate and use a sharp knife to trim edge of dough. Prick bottom of crust with a fork. Chill 30 minutes.

Preheat oven to 450 degrees. Bake crust 10-12 minutes or until lightly browned. Cool completely on a wire rack.

For filling, combine sugar, cocoa, and cornstarch in a heavy medium saucepan. Stir in milk and butter. Stirring constantly, cook over medium heat until mixture thickens and begins to boil. Continuing to stir, boil 1 minute. Remove from heat. Add about 1/2 cup chocolate mixture to egg yolks; stir until well blended. Gradually add egg mixture to chocolate mixture in saucepan, stirring until well blended. Return to medium heat and bring to a boil; boil 1 minute or until mixture coats the back of a spoon. Stir in liqueur and vanilla. Remove filling from heat; pour into crust.

Preheat oven to 350 degrees. For meringue, beat egg whites and cream of tartar in a medium bowl until foamy. Add liqueur. Gradually add powdered sugar, beating until stiff peaks form. Spread meringue over filling. Bake 10-15 minutes or until golden brown. Serve warm or chilled. Store in an airtight container in refrigerator.

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