Chocolate Cream Pie

This is a recipe handed down from my grandmother to my mom to me. The filling can be made on the stovetop, but is less likely to stick and easier to make in the microwave. It won't burn if you have to stop and referee kids!

• Ready In: 30 mins
• Serves: 16
• Yields: 2 pies

Ingredients

• 2  regular  9-inch pie shells, baked
• 2  cups sugar
• 1⁄4 cup cornstarch
• 1⁄3 cup cocoa powder
• 2  cups milk
• 6  extra large eggs, separated
• 1⁄2 cup butter
• 2  teaspoons vanilla
• 1⁄2 teaspoon cream of tartar (optional)
• 3⁄4 cup sugar

Directions

1. Leave oven on from baking pie shells. Whisk together the 2 cups sugar, cornstarch and cocoa powder in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch and cocoa. Pour the milk into the sugar mixture and whisk together until smooth. Place the stick of butter on top of the mixture.
2. Microwave on high for 3 minutes. Whisk thoroughly. Microwave 3 more minutes & whisk. Whisk the egg yolks together in a small bowl. Add 1/4 cup of the hot milk mixture to the eggs yolks & mix thoroughly. Pour the egg yolk mixture into the remaining hot milk mixture & whisk. Continue microwaving and whisking in 1 minute increments until the consistency is like pudding. Whisk in the vanilla. Divide the filling between the 2 pie shells.
3. Beat egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl. Spread meringue on filling all the way to the edges.
4. Bake about 10 minutes or until brown. Watch closely. Turn off oven, open door slightly, and let pies cool for 1 hour in oven. Let pies cool completely on counter.
5. Spray plastic wrap with Pam, cover pies, and refrigerate.