Chocolate meringue pie
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Chocolate meringue pie
  Chocolate    Meringue    Pie  
Last updated 6/12/2012 1:15:39 AM. Recipe ID 45145. Report a problem with this recipe.
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      Title: Chocolate meringue pie
 Categories: Pies, Chocolate
      Yield: 1 Servings
      1    Pie shell, 9"; baked
    1/2 c  Cocoa, Dutch process
    1/4 c  Cornstarch
  1 1/2 c  Sugar
    1/4 ts Salt
      3    Egg; separated
      2 c  Milk
      2 ts Vanilla (not extract)
      2 tb Butter

      3    Egg white
    1/4 ts Salt
      1 ts Vanilla (not extract)
    1/4 ts Cream of tartar
      1 ts Baking powder
    2/3 c  Sugar
  Pie:  Combine dry ingredients in a medium saucepan and stir to mix
  thor- oughly before you add liquids.  Now add egg yolks (save the
  whites for the meringue) and milk and whisk until there are
  absolutely no lumps. Place directly over medium-low heat, stir
  CONSTANTLY until the pudding thickens and comes to a plopping boil.
  Watch it like a hawk and DON'T TURN UP THE FIRE; at this stage it'll
  stick and burn at the least provocation! Patience is essential here.
  Remove from heat and stir in the vanilla and butter. Pour into baked
  pie shell. Top with meringue. Bake at 325 F. until the meringue
  browns, 15 to 20 minutes.
  Meringue:  Beat egg whites and all other ingredients except sugar
  until foamy.  Add sugar, ONE TABLESPOON AT A TIME, while beating
  vigorously until the whites will hold a firm peak and are satiny
  looking. Spread meringue over the hot filling, starting with small
  amounts at the edges and sealing to the crust all around. If you
  don't make sure the meringue is well stuck to the crust at this
  stage, it'll shrink and pull away during the baking, which makes a
  lots less attractive pie. Spread pie with remaining meringue, making
  hills and valleys.
  Adding the sugar a little at a time helps make sure that it dissolves
  completely, and so helps prevent the meringue from weeping. Also,
  spreading the meringue over the hot filling helps--I don't know why.
                                  Adapted from The Only Texas Cookbook
                                          Linda West Eckhardt
                                          per Sam Waring

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Recipe ID 45145 (Apr 03, 2005)

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