Enjoy life eat chocolate! Chocolate Meringue Pie made with a creamy, chocolate filling and mile-high meringue will be enjoyed by friends and family!
Tips for easy pie baking:
- It’s easier to fit baking into a busy schedule by baking the pie crust the day before you make and serve the pie.
- Homemade or store-bought pie crust is good.
- Before you begin, read through the recipe a couple of times.
- Before you begin baking, measure all of the ingredients.
- Before you begin baking, gather all of the kitchen equipment.
Tips for mile-high meringue:
- Separate egg yolks and whites when they are cold.
- Egg whites should be room temperature for the greatest volume.
- Beat the egg whites until frothy, add the cream of tartar and salt; continue beating until soft peaks form; begin adding the sugar a couple of tablespoons at a time until the egg whites are stiff and glossy.
- Spread the meringue to the edges of the pie crust, on all sides of the pie, otherwise it will shrink!
- Six egg whites is the secret to mile-high meringue!
Enjoy life eat chocolate!
Chocolate Meringue Pie
Here's a pie with a creamy, chocolate filling topped with mile-high meringue. Whip it up for your friends and family. The presentation is beautiful. And they will enjoy every last bite!
Ingredients
- 1 baked pie crust
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 t. salt
- 2.5 cups 2% or whole milk
- 3 squares unsweetened chocolate, coarsely chopped
- 4 egg yolks
- 4 T. unsalted butter
- 1 t. vanilla extract
Meringue: 6 room temperature egg whites, 1/2 t. cream of tartar, 1/4 t. salt and 3/4 cup sugar *See tips for mile-high meringue in the "Enjoy Life Eat Chocolate" post!
Instructions
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Prepare pie crust; cool. This may done the day before.
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Preheat oven to 400ºF.
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In a 2-quart saucepan set over low heat stir together the sugar, flour, and salt; stir in the milk.
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Cook mixture stirring constantly. Add the chocolate; raise the heat to medium continue cooking until mixture boils and thickens (about 10 minutes).
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In a small bowl, briefly whisk the egg yolks; add a small amount of the chocolate mixture, whisk together and return to the mixture to the saucepan.
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Cook over low heat, stirring constantly until very thick. At this point, do not boil!
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Remove from heat, stir in butter and vanilla.
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Pour into baked pie crust. Top with meringue. Bake for 8 - 10 minutes in preheated oven until lightly browned. Watch carefully!
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*Meringue pies are best served on the day they are made.
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