By: Elizebeth Burr
Line a pie plate with rich pie crust, putting on an extra edge of crust the
same as for custard pie. Fill with the chocolate filling made after the
following recipe. Bake in a hot oven until crust is done; remove, and when cool,
cover with a meringue and brown very slowly in moderate oven.
CHOCOLATE FILLING
* 1 cup of milk,* Pinch of salt,* 1 ½ squares of Baker's Chocolate,* 2 level
tablespoonfuls of flour,* 2 eggs (yolks),* 5 tablespoonfuls of sugar (level),* 1
teaspoonful of vanilla.
Put milk, salt and chocolate in upper part of the double-boiler, and when hot
and smooth, stir in the flour, which has been mixed with enough cold milk to be
thin enough to pour into the hot milk. Cook, stirring constantly, until it
thickens; then let it cook eight or ten minutes. Mix the eggs and sugar together
and pour the hot mixture over them, stirring well; put back in double-boiler and
cook, stirring constantly one minute. Remove, and when cool add one teaspoonful
of vanilla.
MERINGUE
* 2 eggs (whites),* Pinch of salt,* 4 level tablespoonfuls of sugar,* 1
teaspoonful of vanilla.
Add salt to eggs and beat in a large shallow dish with fork or egg-whip until
stiff and flaky and dish can be turned upside down. Beat in the sugar slowly,
then the vanilla, and beat until the dish can be turned upside down.
Hope you all enjoy the great recipe, and dont forget, you can find many more
recipes like this at My Chocolate Heaven.
http://www.mychocolateheaven.blogspot.com
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