CHOCOLATE CREAM PIE
1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) cans eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shells
Mix water and cornstarch and cocoa until smooth.
Sir in Eagle Brand milk and egg yolks.
Cook until thick in saucepan or microwave.
Stir in 2 tablespoons butter.
Cool slightly (stirring occasionally).
Pour into baked pie shell.
For meringue: Preheat oven to 400°.
Top with meringue and brown.
Or may top with whipped cream after chilling pie.
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