Chocolate Cream Pie II
After reading a few reviews, I decided to bake this with tweaking this recipe a little bit: as mentioned I added 4 egg yolks, 4 heaping spoonfuls of cornstarch, 2 cups of heavy cream and 1 cup of milk. I followed the rest of the recipe as it was. I did have to stir it for a good 10 mins at least, I didn't time myself, but you will see that the mixture thickens up and becomes non liquid - so you know it's ready! I wanted to make mini cakes, so I put the mixture in a pastry shell (I used Keebler ready crust Graham pack of 6, this made 12 mini cakes!).
For the topping I decided to make a meringue topping, 4 egg whites, 1/8 cream of tartar, 6 tablespoons of sugar and beat until soft peaks form. Put the meringue on the mini cakes and bake at 350 for about 5-6 mins til golden. Let them cool down in the fridge. ....Let me tell you, they were delicious!
5 users found this review helpful
Mar. 4, 2012