Marvelous Microwave Chocolate Cream Pie
- Reviews 5
Ready In: 30 mins
Serves: 6-8
Yields: 1 9inch pie
Ingredients
- 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
Meringue
- 3 egg whites, room temperature
- 6 tablespoons sugar
- 1 teaspoon vanilla
- 9 inches pastry shells, cooked & cooled
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off