Chocolate Cream pie recipe (must include cream of tartar)?

Question

i need a chocolate cream pie recipe that must in clude cream of tartar. i am entering this pie in a contest

Answer 1

Here's one for you, let me find the other one I have.

Chocolate Angel Pie

2 egg whites
1/8 t. salt
1/8 t. cream of tartar
1/2 C. sifted granulated sugar
1/2 C. finely chopped walnuts or pecans
1 1/2 t. vanilla extract, divided use
4 oz. German (semisweet or bittersweet) chocolate
3 T. water
l C. heavy whipping cream

Preheat oven to 300°F. Lightly grease an 8-inch pie pan.

Beat egg whites, salt and cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until mixture is very stiff. Fold in nuts and 1/2 teaspoon of the vanilla. Turn into lightly greased 8-inch pie pan and make a nest-like shell. Build sides up 1/2 inch above edge of pan.

Bake in slow oven 300 degrees for 50-55 minutes. Cool.

Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Then add remaining l teaspoon vanilla.

Meanwhile, whip cream. Fold chocolate mixture into whipped cream. Spoon into meringue shell. Chill about 2 hours before serving.

Makes 6-8 servings.

-------------AND...

--------- CHOCOLATE PIE SHELL ---------

1 c Unbleached Flour; Sifted
1/3 c Vegetable Shortening
2 tb Cold Water
1/4 t Salt
1/2 oz Semi-Sweet Chocolate; Grated

--------- PIE ---------

1/4 c Sugar
1/4 t Salt
3 ea Eggs; Lg, Separated
1/2 t Vanilla
1/4 c Sugar
1 x Unflavored Gelatin; 1 Env.
1 c Milk
3 oz Baking Chocolate; Cut Up
1/4 t Cream Of Tartar
1 c Heavy Cream; Whipped

--------- GARNISH ---------

1 x Sweetened Whipped Cream
1/2 oz Semi-Sweet Chocolate

Recipe Instructions:

CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
Add the chocolate and water, tossing with a fork, until the dough forms.
Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
Fold the extra under the edge of the crust to from a ridge.
Flute the edge and prick the entire surface of the pie shell with a fork.
Bake at 400 degrees F for 12 minutes or until a golden brown.
Cool on a rack.

CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
Stir in the milk and slightly beaten egg yolks.
Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
Remove from the heat and stir in the vanilla.
Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.
Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
Chill in the refrigerator until the mixture mounds well when spooned.
Turn into the chocolate pie shell.
Chill in the refrigerator for 2 hours or until set.
To serve, decorate the pie with puffs of sweetened whipped cream.
Grate and sprinkle the chocolate over the whipped cream.

Answer 2

Chocolate Cream Meringue Pie

1 9 inch baked pastry shell
1 cup sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks -- slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla

Meringue Topping
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook
over medium heat, stirring constantly until mixture boils; remove from
heat. Stir half of the mixture into beaten egg yolks; return mixture to
sauce pan. Continue cooking and stirring over medium heat until mixture
boils; boil and stir for 1 minute. Remove from heat and stir in butter and
vanilla. Cool for 10 minutes, pour into pie shell. Heat oven to 350
degrees. Meanwhile, prepare meringue topping: In a small mixer bowl, beat
egg whites and cream of tartar until foamy. Gradually add sugar and beat
until stiff peaks form. Spread this on warm pie filling, carefully sealing
to the edges of crust. Bake 5 to 8 minutes, or just until meringue is
lightly browned. Cool to room temperature; chill for several hours.
Refrigerate leftovers.

Answer 3

Chocolate Cream Meringue Pie

1 9 inch baked pastry shell

1 cup sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla

Meringue Topping
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes, pour into pie shell.

Heat oven to 350° F. Meanwhile, prepare meringue topping: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.

Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.

Answer 4

Black Bottom Pie

"This pie's rich chocolaty layer and its airy rum cream layer are supported by a spicy gingersnap crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."
Original recipe yield: 1 - 10 inch pie
PREP TIME 45 Min
COOK TIME 10 Min
READY IN 1 Hr 55 Min

INGREDIENTS

* 30 gingersnaps, crushed
* 1/2 cup butter, softened
* 3/4 cup white sugar
* 1 3/4 teaspoons cornstarch
* 1/8 teaspoon salt
* 4 egg yolks, beaten
* 2 cups milk
* 1 1/2 (1 ounce) squares unsweetened chocolate
* 1 teaspoon vanilla extract
* 1 tablespoon unflavored gelatin
* 1/4 cup cold water
* 2 tablespoons dark rum
* 4 egg whites
* 1/4 teaspoon cream of tartar
* 1 cup heavy cream
* 1/4 cup grated semisweet chocolate

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
2. In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
3. In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
4. Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
5. Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
6. In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
7. In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.