Chocolate Cream Pie

This chocolate cream pie is a family favorite. My mother made this pie every holiday. These pies have always been greatly anticipated and quickly devoured by her children and grandchildren.

Mom never really had a recipe for her pies, but we convinced her to write one down one day as she prepared the pies. When the rest of us make her pies now; they are not quite the same, but they are close. Mom is now gone, but these pies always bring back good memories.

Ingredients for Crust:
3 cups graham cracker crumbs
1 cup finely chopped walnuts
1/2 cup melted butter

Directions for Crust:
1. Preheat oven to 350 degrees.
2. Combine ingredients, mixing well. Spray 2 pie pans with cooking spray. Press mixture into the bottom and sides of 2 9 inch pie pans.
3. Bake until lightly brown for approximately 15 minutes. Cool.

Ingredients for Filling:
1 1/2 cups sugar
2/3 cup flour
1/2 cup cocoa
1 Tablespoon cornstarch
2 eggs
3 teaspoons vanilla
4 cups milk

Directions for Filling:
1. Stir dry ingredients togetherin a medium pan. Mix in the eggs. Stir in the milk gradually.
2. Cook over medium heat until thick. Let it boil for 2-3 minutes, stirring constantly. Add vanilla.
3. Pour into pie crusts. Cover with foil or plastic wrap to keep it warm.
4. Reduce the temperature of the oven to 325 degrees.

Ingredients for Meringue:
8 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
2 teaspoons vanilla

1. Beat egg whites, cream of tartar, and salt in a large bowl until foamy. Gradually add in the sugar. Continue beating until stiff peaks are forming.
2. Add vanilla.
3. Spread mixture over the pie filling. Make sure that the meringue seals along the edge of the crust.
4. Bake for approximately 25 minutes. Cool for an hour at room temperature. Move into the refrigerator to chill for at least 3 hours before serving.

This recipe makes two pies, because one chocolate cream pie will NOT be enough.It also calls for a graham cracker crust, but you can use any type of crust you prefer. Enjoy!

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