Jane’s Chocolate Cream Pie (with peanut butter)

This is NOT healthy! It will clog your veins. It is very rich and decadent.

Pastry

9-inch, baked pastry shell

3 Tablespoons (more or less: a glop) of peanut butter

3 Ounces cream cheese

1/4 Pound butter (1 Stick)

1 Cup flour, unsifted

1. Allow butter and cream cheese to soften at room temperature.

2. Cream butter and cream cheese together.

3. Add flour to cream cheese/butter mixture, beating as you go.

4. When all three ingredients are thoroughly mixed, place the dough on a floured board

or on floured waxed paper.

5. Place a length of waxed paper on top of the dough.

6. Use a rolling pin to roll the dough to about 1/8 inch in thickness.

7. Remove the top piece of waxed paper.

8. Pick up the bottom piece of waxed paper, with the rolled-out dough on it, and turn it

into your 9-inch pie plate.

9. Remove the waxed paper, now on top of your pastry dough, easing it off so that it

does not tear the dough.

10. Tuck the pastry in the pie plate so that air pockets are eliminated.

11. Trim the outer rim of the dough, leaving about 1/2 inch hanging over the side of the

pie plate.

12. Tuck the overhanging dough under the edge of the pastry, pinching it as you go. This

pinched edge “stands up”.

13. Use a fork to prick the entire pastry bottom and sides. (This eliminates bubbles in the

baked pastry shell.)

14. Cook in an oven preheated to 425 degrees for about 15 minutes. The pastry should be

light gold in color.

15. When the pastry is done, you may need to use a fork to “perk up” the sides of the

pastry. It’s okay to do this. There is enough fat in the pastry to keep it from falling apart.

16. Let the pie shell cool.

Spread the desired amount of peanut butter over the bottom of the pastry shell.

Filling

1 Cup sugar

1 Cup milk
3 Tablespoons cocoa

3 Tablespoons butter or margarine
3 Tablespoons flour

1 Teaspoon vanilla

3 Egg yolks, beaten

1. Blend together flour, sugar, and cocoa.

2. Combine egg yolks and milk.

3. Combine these two mixtures and cook slowly over LOW heat until thick.

4. Add butter or margarine and blend into mixture.

5. Add vanilla.

6. Pour into baked pastry shell.

7. Cover with meringue and bake at 325 degrees about 15 minutes, until golden.

Meringue

3 Egg whites

1/4 Teaspoon cream of tartar

6 Tablespoons sugar

1. Beat egg whites with cream of tartar until frothy.

2. Then gradually beat in sugar, a little at a time.

3. Continue beating until mixture is thick and glossy.

4. Pile meringue on pie filling, swirling it on top and bringing it out to the pastry rim to

seal and prevent shrinkage.

5. Cook in oven preheated to 325degrees, about 15 minutes, until peaks are golden

(same as #7 above for filling).