Chocolate Creme Pie – Taste of Home
1 1/2 cups sugar
1/3 cup all purpose flour
3 Tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 can (12 ounces) evaporated milk
5 egg yokes, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped Topping
1/3 cup all purpose flour
3 Tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 can (12 ounces) evaporated milk
5 egg yokes, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped Topping
In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir one cup hot mixture into egg yokes. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into a pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.
Critique
Allan - Nice smooth chocolate, not too strong a flavour
Josiah - Chocolate pudding in a pie crust. Pretty good.
Samuel - Perfect, like pudding. I like this....
Hannah - Creamy and smooth, very chocolatey. Almost like pudding, but better.
Nancy - Not too chocolatey, not too sweet
