Cinnamon Chocolate Pie

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 cup	15g / 0.5oz	Cornstarch
1/3 cup	36g / 1.3oz	Cocoa
1/4 cup	59ml	Milk - cold
2 cups	474ml	Milk - scalded
3 tablespoons	45ml	Butter
3		Egg yolks
1 teaspoon	5ml	Vanilla
9		Baked pastry shell
		Meringue - (recipe follows)

Recipe Instructions

Preheat the oven to 300F.

Combine 1/2 cup of the sugar with the salt, cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold milk.

Stir in the hot milk and cook over hot water until thick, about three to five minutes, stirring constantly. Cover and continue cooking until very thick, about eight minutes, stirring occasionally. Add the butter.

Beat the egg yolks lightly and blend them with the remaining 1/2 cup sugar.

Add a little of the hot mixture, then stir into the remaining hot mixture.

Cook, uncovered, over hot (not boiling) water until very thick, about ten minutes.

Add the vanilla. Cool.

Turn the mixture into the baked pie shell. Top with meringue and bake twenty minutes.

MERINGUE: Combine three egg whites with 1/8 tsp salt and beat until the whites stand in soft peaks.

Beat in four tbs sugar, one tbs at a time, until stiff.

Source:
the California Culinary Academy

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