{"id":5849,"slug":"chocolate-cream-pie","title":"Chocolate cream pie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of milk","yolks of eight eggs","one-half pound of sugar","two ounces of corn starch","two ounces of powdered cocoa","one ounce of butter","a little milk","a pie crust","meringue"],"ingredients_norm":["milk","egg yolk","sugar","corn starch","powdered cocoa","butter","little milk","pie crust","meringue"],"steps":["Dissolve the corn starch in a little milk, and stir into the yolks of eggs.","Put the milk on the fire, add the sugar, cocoa, and butter, and bring to a boil.","Pour it into the yolks and corn starch, and set back on the stove until it thickens.","Have a pie crust already baked, fill it with this cream.","Decorate the top with meringue, and set it in the oven to brown the top.","Serve cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"about two pies","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w101:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b782d4254652ea00a38dbf56124dd8ac97c50083c946989374497b057e6b9752","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chocolate-cream-pie"}