Prep 5 mins
Cook 25 mins
I always hated to stand over the stove stirring and stirring......waiting for the custard to thicken and worried that it would stick and burn on the bottom of the pan. NOT ANYMORE!! This chocolate cream pie is delicious and no one will ever know you made it in the microwave unless you tell them!
- 2 cups milk (whole or 2%)
- 2 tablespoons cocoa
- 1 1⁄3 cups sugar
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 3 egg yolks (save whites for meringue)
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon vanilla
- 3 egg whites, room temperature
- 6 tablespoons sugar
- 1 teaspoon vanilla
- 9 inches pastry shells, cooked & cooled
- Place first 6 ingredients in a blender and blend until well mixed.
- Pour mixture into a Pyrex or microwave-safe glass bowl or measuring cup.
- I use a 4-cup Pyrex measuring cup with a handle.
- Add butter to chocolate mixture.
- Microwave on HIGH for 10 minutes.
- During last 5 minutes, stop and stir every minute.
- (if your microwave doesn't have a turntable, you will need to turn the bowl, also, during the last 5 minutes.) By this time, chocolate mixture should be thickened.
- Remove and let cool slightly.
- Add vanilla and continue to cool.
- Pour into a cooked 9-inch pie crust which has been allowed to cool.
- For Meringue: Pre-heat oven to 350 degrees.
- Beat egg whites until foamy.
- Gradually add sugar and continue beating until meringue becomes stiff and glossy.
- Add vanilla and mix in well.
- Spread meringue over cooled pie filling in pie shell.
- Spread all the way to the edges and make"seal" over the filling.
- Place pie on cookie sheet.
- Bake in 350°F oven approximately 10-12 minutes or until peaks of meringue turn golden brown.
- Cool thoroughly before slicing.
I was eager to like this recipe, as it certainly is easy. My immediate reaction to the recipe is that only 2 Tbsp of cocoa wouldn't be especially chocolatey in a whole pie, but I faithfully followed the recipe. The mixture didn't thicken very much for the first eight minutes; I stopped after four minutes to stir, and every minute thereafter. Between eight and nine minutes, it suddenly got quite thick, but was still fluid enough to scrape into the pie crust with a rubber spatula. I've just finished the last piece, and have to say that my initial suspicions were verified. I believe the pie was more sugary sweet than it was chocolately. Poking around on the web, it seems that other similar recipes use substantially more cocoa. If I give this guy another shot, I'm going to cut the sugar in both filling and meringue, and up the chocolate. Otherwise, as advertised, it certainly is a convenient recipe to prepare - thumbs up in that respect.
This was so easy! Very rich, creamy. We will be making this again for sure, thanks for posting Susie!
great recipe. simple and tasty. I was originally concerned during the microwave process that the pudding looked so lumpy, but after a couple minutes it was consistant and yummy. I prefer a whipped cream topping to the meringue, but thats just me. thanks