Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
ayer on cake plate; spread Cream Filling evenly over layer.
>Microwave on HIGH for 5 to 8 minutes or until
ntil thick and pale, about 5 minutes. Beat in dry ingredients
sing the whip attachment, combine cream, vanilla and powdered sugar and
dd the sugar, beating for 5 minutes.
Sift the flour
olden and cooked through, about 5-7 minutes.
Drain on
gg yolks. Once the pastry cream starts to boil, transfer 1
hen process until powdery, about 5 seconds. Transfer crumbs to medium
he oven for an additional 5 minutes.
Put baked cookies
ans on wire rack for 5 minutes. Loosen cake around edges
For the Pastry Cream:
1. Heat half-and-
br>When baked, let stand 5 minutes, then remove from pan
he cake: In a bowl cream the butter and sugar. Add
br>In a deep bowl cream 6 tablespoons of the butter
ntil well blended. Let stand 5 minute to thicken. Meanwhile, using
nd 1/2 cup heavy cream in a saucepan. Bring to
Cut cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 minutes. Stir in whipped topping. Let stand 5 minutes.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and butter on high for 1 minute. Stir until chocolate is melted. Add sugar and 2 tablespoons milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers -- if there are any!
Sift together sugar, flour and cocoa.
Gradually stir in evaporated milk.
Stir over medium heat until mixture comes to a boil and thickens.
Reduce heat; cook and stir 4 minutes.
Add small amount of hot mixture to egg yolks, return all to pan.
Cook and stir 1 to 3 additional minutes until mixture is very thick. Remove from heat and stir in butter and vanilla.
Cool 5 minutes. Turn into pie shell.
Top with nuts.
Cover with Meringue sealing well around edge.
Bake in preheated 350\u00b0 oven 12 to 15 minutes.
br>To Make Cake:
Cream butter, sugar, eggs, and vanilla