Chocolate Meringue PieFrom henrie 6 years ago
- Baked Deep-Dish Pastry Shell shopping list
- 9 egg whites shopping list
- 3/4 cup granulated sugar shopping list
- 1/4 cup cornstarch shopping list
- 3 cups milk shopping list
- 4 ounces unsweetened chocolate, chopped shopping list
- 5 egg yolks, lightly beaten shopping list
- 1 tablespoon butter shopping list
- 2 teaspoons vanilla shopping list
- 1-1/4 cups powdered sugar shopping list
- 3/4 teaspoon cream of tartar shopping list
How to make it
- 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: 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: 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).
- 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.
- 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.
- 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: Preheat oven to 450 degrees F. In a medium bowl, stir together 1-3/4 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (5 to 7 tablespoons total), until all is moistened. Shape into a ball.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 14-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-1/2- to 10-inch deep-dish pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 8 to 10 minutes more or until golden brown. Cool on a wire rack.
The Cookhenrie Savannah, GA
The Rating4 people
heavan!midgelet in Eastern loved it
My O My! Gotta do it!!.. got my 5shirleyoma in Cove loved it
Henrie, Henrie! :) This is an absolutely fantastic chocolate pie! I have a lemon pie recipe, and the meringue is "slow-cooked" like this one! And the meringue stands up "high as the sky". Great post! :)rosemaryblue in CollegeTown loved it