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Opal’s Chocolate Cream Pie

  • Serves 6-8.


  • 9-inch pie shell
  • 1 stick unsalted butter
  • 2 C milk
  • 3 egg yolks
  • 3 Tbsps plain flour
  • 3 tsps cocoa
  • 1 C sugar Pinch of salt
  • 1/3 C water
  • 1 tsp vanilla
  • Meringue
  • 2 Tbsps sugar
  • 1/8 tsp cream of tartar
  • Water (Add just enough water to make a thick paste)
  • 3 egg whites


Preheat oven to 350 degrees. Bake pie shell and let cool.

In 2-quart saucepan, melt butter, then add milk and heat to boiling. While milk and butter are coming to a boil, in a separate bowl, beat egg yolks, flour, cocoa, sugar, and salt. Add 1/3 C water to egg yolk mixture and mix until blended. Add egg yolk mixture to boiling milk mixture and cook over low to medium heat, stirring, until filling thickens. Remove from heat and stir in vanilla. Pour into pie shell and let cool.

Meringue: In a small bowl, mix sugar and cream of tartar.  In a larger bowl, beat egg whites until peaks form. Add paste and beat 1 or 2 more minutes, until stiff peaks form. Spread meringue on pie and brown lightly in oven.

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