American Pie Council

Chocolate Cream Pie

Chocolate Cream Pie

2004 APC Crisco National Pie Championships
1st Place Chocolate
Phyllis Bartholomew, Columbus, NE

Perfect Pie Crust
2 cups flour
1 cup cake flour
2 tablespoons super rich butter powder
1 cup Crisco shortening
1 whole egg
1 tablespoon cider vinegar
½ teaspoon salt
1/3 cup ice water

1. Mix the flours and butter powder and cut in the shortening until it resembles coarse crumbs.
2. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated.
3. Form into a disk , wrap in plastic wrap and chill.
4. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish.

Chocolate Cream Filling
3 egg yolks, beaten
1 ½ cup sugar
3 TBS cornstarch
1/3 to ½ cup unsweetened cocoa powder
½ tsp salt
3 cups of milk or half and half
1 TBS butter
1 ½ tsp vanilla

1. In a bowl mix together the yolks, and sugar.
2. Mix in the cornstarch, cocoa powder and salt.
3. Add milk and stir gently.
4. Pour into a large saucepan and cook over medium heat, stirring constantly until mixture boils.
5. Remove from heat and add the butter and vanilla.
6. Pour into baked pie shell and top with meringue or whipped topping.

Phyllis’ Meringue
¾ cup egg whites
¾ tsp ;cream of tarter
2 TBS cornstarch
1/8 tsp salt
½ cup sugar
½ tsp vanilla

1. Beat the whites until they are frothy.
2. Add cream of tarter. Continue to beat until soft peaks are reached.
3. Combine the sugar, cornstarch and salt..
4. Slowly start adding the sugar to the whites while whipping on high speed.
5. Whip until the sugar is dissolved.
6. Add the vanilla and mix.
7. Top the pie with meringue.
8. Bake 12-15 minutes at 350 or until a golden brown color.