Chocolate Cream Pie

Tarte a la Creme de Chocolat

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pints of Milk
  • ¼ Cake of Vanilla or French Chocolate
  • ¾


First dissolve the chocolate in a little 1 milk, and then stir into the boiling milk. Let it boil about four minutes. Then set to cool. When almost cool, add the yolks of all the eggs and the whites of three, saving the remainder for the meringue. Stir these eggs well into the Chocolate, and add the Essence of Vanilla. Then put into pie pans, in which you will already have baked the Unde