For more than 60 years,
a publication centered on life in Mississippi.
Today is September 29, 2022

Black and White Cream Pie

Breads & Desserts


Crumb Crust:
3/4 cup chocolate wafer crumbs (about 12 finely crushed)
2 Tbsp. grated orange rind
3 Tbsp. butter, melted
4 whole chocolate wafers

Cream Filling:
2 2/3 cups milk
1 3/4 cups sugar
1/3 cup plus 1 Tbsp. flour
1/4 tsp. salt
3 small eggs, beaten
1 1/2 Tbsp. butter
1 1/4 tsp. vanilla extract
1 (1-oz.) square unsweetened chocolate
1 cup heavy cream or 8 oz. Cool Whip


Put aside about 1 tablespoon each of the wafer crumbs and grated orange rind to garnish the finished pie. Combine remaining crumbs, orange rind and butter. Press firmly and evenly into bottom of buttered 9-inch pie pan with back of a spoon. Cut the whole wafers in half and perch around side of pan, rounded side up. Chill until set, about 45 minutes.

Cream Filling: Scald milk in top of double boiler over boiling water. Combine sugar, flour and salt. Gradually stir into milk and cook until thick, stirring constantly. Stir a small amount of the hot mixture into eggs, then quickly pour back in and cook 3 minutes, stirring constantly. Remove from heat. Add butter and vanilla. To 1 cup of this mixture, add chocolate and stir until melted and well blended. Pour into chilled crumb crust and spread evenly. Carefully pour remaining white cream filling over top to make a second layer. Chill thoroughly for at least 4 hours. Whip the cream and spread over top. Make a border with reserved cookie crumbs and sprinkle top with reserved grated orange rind. Yield: 6 to 8 servings.


From “Betty B’s Having a Party! A Holiday Dinner Party Cookbook,” Great American Publishers

Site designed by Marketing Alliance, Inc.