Chocolate Cream Pie

I was super excited to make these pies, but unfortunately they didn't turn out so great. For some reason, Jackie's and my filling just didn't want to thicken, so what we ended up with was basically chocolate soup in a pastry bowl with meringue topping. I would really like to make this again to see what it's actually supposed to taste like, but I have bad luck in getting fillings to thicken.

Anyways, if you want to give it a whirl, I highly suggest so! (Jordan's turned out great!)

We started out with the 'Never Fail' pastry again:
(Note that this makes two five-inch pies)

75 mL shortening
250 mL flour
3 mL salt
3 mL baking powder
25 mL beaten egg
3 mL vinegar
30 mL cold water (must be cold, so as to not activate the gluten in the flour as quickly)

1. Sift dry ingredients together.
2. Cut in shortening (with a pastry blender, a fork, or your fingers) to the size of small peas.
3. Combine egg, vinegar, and cold water. Add all at once to the dry ingredients.
4. Stir until a stiff dough is formed.
5. Form into a ball. Do not over handle, or the pastry will become tough.
6. Chill for an hour in the fridge.
7. Once chilled, divide dough into two balls, one slightly larger than the other. Roll out the two balls. The larger one should be larger than the pie plate, as it will line it. 
8. Place the large crust into the pie plate. There should be about 2 to 3 cm of excess crust hanging over the side of the pie plate.
9. The smaller dough circle will be the top to the pie. You can do the top however you like, we did lattice strips. If you are going to simply cover the pie, make sure you cut vents or a 'chimney' in the top crust, so steam can escape while cooking.
10. Use egg wash or milk on the edges of the crust, where the two crusts will meet.

We then continued to make the filling and meringue:

250 mL milk

60 mL sugar

25 mL flour

pinch of salt

1 egg yolk, slightly beaten

10 mL margarine

1 egg white

1 mL cream of tartar

25 mL sugar

30 mL cocoa 

1. Preheat oven to 425 degrees F
2. Roll out half pastry. Cut into 2 circles 1" larger than the tops of 2 small pie plates. Gently ease pastry into pie plates. Fold excess dough under. Flute the edge. Line pastry shells with parchment paper. Fill with dried beans to a depth of 1".
3. Bake for 10-12 minutes or until golden. Remove  from oven. Set aside. Reduce oven temp to 375.
4. Scald the milk.
5. In a small pot, combine the 60 mL sugar, flour, salt. Gradually add the scalded milk. Cook over medium heat, stirring constantly until thickened.
6. Cover and cook 2 mins longer, stirring occasionally.
7. In a small bowl, beat the egg yolks slightly.
8. Stir a small amount of the hot milk mixture into the egg yolk. Then blend the warmed egg yolk mixture into the remaining milk moisture.
9. Cook 1 min longer, stirring occasionally.
10. Remove from heat and blend in the margarine and vanilla.
11. Cool to lukewarm and pour into the baked crust.
12. Prepare meringue by beating the egg white with the cream of tartar until foamy.
13. Gradually beat in sugar and continue beating until very stiff and shiny.
14. Spread on lukewarm pie, covering entire surface and sealing the meringue to the crust. Swirl points.
15. Bake until tips become golden, about 12 minutes. Cool at room temperature.

Look at that beautiful meringue

Just bask in its glory

Make these. Much better than mac 'n cheese.