Angelas Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 180C/350F.
• Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

ANGELA'S CHOCOLATE CREAM PIE

Steps:

• Combine 1/4 cup sugar, cornstarch, flour, cocoa and salt in small bowl.
• Blend well.
• Stir in 1/4 cup milk and egg yolks.
• In a saucepan, combine remaining 3/4 cup sugar and remaining 2 cups milk; place over medium heat and gradually bring to a boil.
• Remove from heat.
• Stir 1 cup hot milk mixture into the cocoa mixture, then return to saucepan.
• Bring to a boil over medium-high heat, stirring constantly.
• Let mixture boil for 5 minutes while continuing to stir.
• Remove from heat and stir in butter and vanilla.
• Pour into pie shell and let chill 2-3 hours before serving.
• Top each slice with a dollop of Cool Whip when serving.

CHOCOLATE ANGEL PIE

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.