Ingredients
3/4 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
3 Tbsp. cocoa
1 Tbsp. Wesson oil
2 c. milk
3 slightly beaten egg yolks
2 Tbsp. butter or margarine
1 tsp. vanilla
1 9 inch baked pastry shell or
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In saucepan combine sugar, cornstarch, salt, cocoa; gradually stir in milk, add oil. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into yolks, immediately return to hot mixture in pan. Cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell (or baked cooled tart shells). Spread meringue on top of pie and bake at 350° for 12-15 minutes.
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party