Chocolate Cream Pie

Tarte a la Creme de Chocolat

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pints of Milk
  • ¼ Cake of Vanilla or French Chocolate
  • ¾ Cupfuls of White Sugar
  • 6 Eggs
  • 2 Teaspoonfuls of Vanilla
  • 2 Tablespoonfuls of Powdered White Sugar


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 Under Crust. Set in the oven and let the Custard grow to a “set” state. When half done, spread over the whites of the eggs, which have been whipped to a stiff froth, with two tablespoonfuls of powdered white sugar. Let the Pies brown lightly, and serve cold. By baking the above preparation, without the Paste, in cups set in boiling water, you will have a Chocolate Cup Custard.