Chocolate Meringue Pie

Chocolate Meringue Pie

Here's a delicious chocolate twist to the popular pie. Serve this yummy recipe during Christmas or for any special occasion.

Recipe from Better Homes and Gardens
SERVINGS
10
PREP TIME
50 mins

Chocolate Meringue Pie

Here's a delicious chocolate twist to the popular pie. Serve this yummy recipe during Christmas or for any special occasion.

Chocolate Meringue Pie
SERVINGS
10
PREP TIME
50 mins
Ingredients
  •  Baked Deep-Dish Pastry Shell
  • 9   egg whites
  • 3/4  cup granulated sugar
  • 1/4  cup cornstarch
  • 3   cups milk
  • 4   ounces unsweetened chocolate, chopped
  • 5   egg yolks, lightly beaten
  • 1   tablespoon butter
  • 2   teaspoons vanilla
  • 1 1/4  cups powdered sugar
  • 3/4  teaspoon cream of tartar
Baked Deep-Dish Pastry Shell
  • 1 3/4  cups all-purpose flour
  • 1/2  teaspoon salt
  • 1/2  cup shortening
  • 5 - 7   tablespoons cold water

Related Video
How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Directions
1. 
Prepare Baked Deep-Dish Pastry Shell. Reduce oven temperature to 300 degrees F. Meanwhile, place egg whites in a large bowl. Let stand at room temperature for 30 minutes.
For filling:
1. 
In a medium saucepan, stir together granulated sugar and cornstarch. Stir in milk and chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Cover and keep hot.
For meringue:
1. 
Beat egg whites with an electric mixer on low speed until foamy. Add 1 tablespoon of the powdered sugar and the cream of tartar; beat until combined. Gradually add the remaining powdered sugar, 1 tablespoon at a time, beating on high speed about 8 minutes or until stiff, glossy peaks form (tips stand straight).
2. 
Pour hot filling into pastry shell. Immediately spread meringue over hot filling, carefully sealing to edge of pastry to prevent meringue from shrinking. Using a small spoon, swirl meringue to create large peaks.
3. 
Bake for 30 minutes. Reduce oven temperature to 275 degrees F. Bake about 50 minutes more or until meringue is golden brown and set when gently shaken.
4. 
Cool on a wire rack for 2 hours. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 10 servings.
Baked Deep-Dish Pastry Shell
1. 
Prepare Baked Deep-Dish Pastry Shell. Reduce oven temperature to 300 degrees F. Meanwhile, place egg whites in a large bowl. Let stand at room temperature for 30 minutes.
For filling:
1. 
In a medium saucepan, stir together granulated sugar and cornstarch. Stir in milk and chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Cover and keep hot.
For meringue:
1. 
Beat egg whites with an electric mixer on low speed until foamy. Add 1 tablespoon of the powdered sugar and the cream of tartar; beat until combined. Gradually add the remaining powdered sugar, 1 tablespoon at a time, beating on high speed about 8 minutes or until stiff, glossy peaks form (tips stand straight).
2. 
Pour hot filling into pastry shell. Immediately spread meringue over hot filling, carefully sealing to edge of pastry to prevent meringue from shrinking. Using a small spoon, swirl meringue to create large peaks.
3. 
Bake for 30 minutes. Reduce oven temperature to 275 degrees F. Bake about 50 minutes more or until meringue is golden brown and set when gently shaken.
4. 
Cool on a wire rack for 2 hours. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 10 servings.
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