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chocolate pie


  • 5 tablespoons CREAM® CORN STARCH
  • 1/4 teaspoon salt
  • 1 1/2 squares (1 1/2 oz) unsweetened chocolate, shaved
  • 4 tablespoons white corn syrup
  • 2 cups cold milk
  • 2 eggs, separated
  • 1 9? baked pie shell
  • 1 cup golden corn syrup


  1. Combine CREAM® CORN STARCH, salt, chocolate and golden corn syrup. Gradually add milk and heat to boiling over direct heat and then boil gently 1-1/2 minutes or until thickened, stirring constantly. Beat egg yolks and gradually add to hot mixture; mix thoroughly. Return to heat and cook 2 minutes, stirring constantly. Pour into baked pie shell. Beat egg whites until stiff, but not dry. Gradually beat in white corn syrup. Spread meringue over top of pie, carefully sealing in all edges of the crust. Bake in hot oven at 425°F for 4-1/2 to 5 minutes, or until meringue is lightly browned. Cool on a cake rack away from drafts.
  2. FOR FRUIT CREAM PIES: Follow recipe above, but omit chocolate, add 2 tablespoons butter or margarine and use white corn syrup instead of golden syrup. Proceed as directed above. Place 1-1/2 cups of fruit on bottom of a baked pie shell. Top with meringue and bake same as chocolate pie.