Chocolate Rum Meringue Pie
From mrsc543 14 years ago
- 120 minutes to make
- Serves 8
This shell can be baked ahead and kept crisp in a turned-off oven overnight. The recipe comes courtesy of Gourmet's Best Desserts. A pie with a meringue shell is often called an "angel pie" and this one does sound heavenly!
Ingredients
- Shell: shopping list
- 2 egg whites at room temperature shopping list
- pinch of salt shopping list
- 1/4 tsp cream of tartar shopping list
- 1/2 cup superfine granulated sugar shopping list
- 1/2 tsp vanilla shopping list
- Filling: shopping list
- 6 oz semisweet chocolate, coarsely chopped shopping list
- 4 egg whites at room temperature shopping list
- pinch of salt shopping list
- 1/4 tsp cream of tartar shopping list
- 1 cup well-chilled heavy cream shopping list
- 2 Tbsp dark rum shopping list
- Sweetened whipped heavy cream for garnish shopping list
How to make it
- Butter the pie pan well and preheat oven to 275 degrees.
- Shell:
- Beat egg whites with salt until foamy, add cream of tartar and beat until soft peaks form.
- Add the superfine sugar, one tablespoon at a time and beat until it holds stiff peaks.
- Beat in the vanilla.
- Spoon into the pie plate, forming the sides of the shell with the back of a spoon.
- Bake shell in lower third of oven for 1 hour.
- Turn off heat, leave oven door ajar, and let the shell dry in the oven for at least one hour.
- Filling:
- In the top of a double boiler set over hot water, melt the chocolate, stirring until smooth, and let cool to lukewarm.
- Beat egg whites with the salt until foamy, add the cream of tartar, and continue to beat until they hold stiff peaks.
- In a large chilled bowl, beat heavy cream with the dark rum until it holds peaks.
- Fold chocolate gently but thoroughly into whipped ream and fold in egg whites.
- Spoon the chocolate filling into the meringue shell and chill the pie for at least 1 hour.
- Garnish with large dollops of whipped cream.
mjcmcook
peetabear
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