Recipe(tried): Bakers Square Chocolate Cream Pie

CHOCOLATE CREAM PIE
Source: Bakers Square, Denver

1 (9-inch) pie shell
3/4 cup and 6 tbsp. sugar, divided use
1/4 cup cornstarch
3 cups milk
1 cup dark chocolate chips
4 eggs, separated
1 Tbsp. butter
2 1/2 tsp. vanilla, divided use
1/2 tsp. cream of tartar

Bake pie shell; set aside.

Separate egg yolks from whites.

In medium saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in milk and chocolate chips. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat.

Slightly beat egg yolks with fork. Gradually stir about 1 cup hot milk mixture into egg yolks. Pour back into saucepan; bring to a gentle boil. Cook and stir 2 minutes.

Remove from heat. Stir in butter and 1 1/2 teaspoons vanilla. Keep filling warm.

In large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute, or until soft peaks form. Gradually add the remaining 6 tablespoons sugar, one tablespoon at a time, beating on high speed about 4 minutes or until mixture forms stiff, glossy peaks and sugar dissolves.

Pour warm filling into pie shell. Spread meringue over filling; seal to edges.

Bake in 350 degrees F oven 20-25 minutes or until lightly browned. Cool on wire rack 1 hour.

Chill cooled pie in refrigerator 3-6 hours.

Makes 1 (9-inch) pie
Source: The National Culinary Review, June 2012