The sumptuous, luxuriant taste and textures are so stunning that you may be surprised at how relatively unterrible it is for you. It uses milk instead of cream, and only two ounces of chocolate.
CHOCOLATE CREAM PIE
Here is a pie that really ought to come back into vogue. The chocolate cream filling is silken on your tongue, and the meringue topping proves to be its perfect decadent match. The sumptuous, luxuriant taste and textures are so stunning that you may be surprised that it is not as bad for you as you may think. It uses milk instead of cream, and only two ounces of chocolate.
Makes 8 servings
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3 eggs, separated
1 cup sugar, divided
5 tablespoons all-purpose flour or 1 tablespoon plus 2 teaspoons cornstarch
½ teaspoon salt
2 cups milk, scalded
2 ounces bittersweet chocolate, chopped
1 baked (9-inch) pie crust
2 tablespoons butter
1 ½ teaspoons vanilla, divided
½ teaspoon cream of tartar
1. Preheat oven to 350 degrees. Slightly beat the egg yolks; set aside.
2. In a medium pot over medium heat, mix together 2/3 cup of the sugar, flour and salt; gradually stir in milk and chocolate and cook until chocolate melts and mixture thickens, about 10 minutes. Stir a very small amount into the egg yolks; stir another very small amount into the yolks, and keep adding and stirring until the eggs are hot (you will have added about a fourth of the milk mixture). Gradually pour the yolks back into the thickened milk and cook two minutes, stirring constantly. Add butter and 1 teaspoon of the vanilla and cool slightly; pour through a fine-mesh strainer into baked pie crust.
3. Combine egg whites, the remaining ½ teaspoon vanilla and cream of tartar in a large bowl and beat to stiff peaks. Gradually beat in the remaining 1/3 cup sugar. Spread this meringue on top of the pie and bake until delicately brown, about 15 minutes. Cool on a wire rack and then chill in refrigerator.
— Adapted by Florence Pikrone from “America’s Cook Book” by the New York Herald Tribune Home Institute, 1943.