Chocolate Meringue Pie

Teresa Ambra

This lovely pie is one of our family's favorites. The chocolate filling is very rich and thick--even more so when you use dark-roast cocoa. It's terrific for holidays like Easter, Mother's Day or Father's Day. Everyone always raves over this amazing pie.

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Prep Time 20

Cook Time 40

Total Time 1

Course Pie/Dessert

Cuisine American

Servings

Calories 440 kcal

Equipment

1 medium sauce pan
1 electric mixer
1 9-inch pie plate
1 wooden spoon
1 medium mixing bowl
measuring cups
measuring spoons

Ingredients

3 oz. unsweetened chocolate or Mom used 2 heaping tbsp. Nestle’s Tollhouse Cocoa (about 1/3 cup)
1 1/2 cups granulated sugar
1 tsp. vanilla extract
2 tbsp. unsalted butter
2 cups milk scalded
4 large eggs separated
1/2 tsp. salt
1/2 cup cold milk
5 tbsp. cornstarch or ½ cup UNBLEACHED all-purpose flour
1 baked pie crust

Instructions

Melt chocolate (if using unsweetened chocolate).
Scald the milk in a small saucepan over low heat.
Add granulated sugar and butter and cornstarch or flour mixed with cold milk.
Cook over low heat stirring constantly.
When mixture begins to thicken, add chocolate (or cocoa), then the beaten egg yolks and salt.
Cook until the mixture is thick and starch is cooked.
Beat thoroughly with electric mixer.
Add vanilla, let cool and pour into pie crust which has been baked.
Pile high with meringue made of the egg whites beaten stiff and ½ cup of granulated sugar.
Bake in slow oven 300° for 15-20 minutes, not allowing the meringue to become brown.
Serve cold.
Garnish with chocolate shavings and chocolate bars, if desired.

Notes

NOTE: Mom always used cocoa so I add it as directed but in powder form with the egg yolks and salt.

NOTE: Mom always used flour rather than cornstarch.

NOTE: Preparation time does not include time required to bake pie crust.

NOTE: The meringue can't be rushed. If you add the sugar too quickly while you are beating the egg whites, the meringue will "weep" after it bakes. That means in will start running, and a gooey clear syrup will appear around the edge of the pie crust.

NOTE: Don't add the sugar to the meringue before soft peaks start to form, or the meringue will weep.

NOTE: Meringue: Add about a teaspoon of sugar every 30-45 seconds or so while beating the egg whites. Continue beating while adding sugar and allow it to become thoroughly incorporated before adding the next teaspoonful. It takes time to get through a full half cup of sugar. But even though it may take longer, if you add the sugar slowly, you will end up with a superior meringue.

NOTE: Spread the meringue to the edge of the pie or it will shrink back while cooking.

NOTE: Cook the meringue in a very slow oven (300 degrees) for about 15-20 minutes or as long as it takes to very lightly brown the top. Don't allow the meringue to scorch on top. Check your oven. Your oven may lightly brown the meringue in 5-10 minutes.

NOTE: Pierce the unbaked pie shell with a fork on the bottom and sides before baking so the crust won't shrink while baking. It will take approximately 15-20 minutes to bake an unbaked pie shell at 350.

NOTE: Be careful covering the meringue with plastic wrap or it will stick.

NOTE: Sugar that is too coarse may also cause the meringue to weep.

NOTE: Using dark-roast cocoa causes the pie filling to be extremely dark brown in appearance. Using regular cocoa significantly changes the color of the pie filling to be less dark in appearance.

Nutrition

Calories: 440kcalCarbohydrates: 63gProtein: 8gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 110mgSodium: 275mgPotassium: 261mgFiber: 2gSugar: 41gVitamin A: 351IUCalcium: 124mgIron: 3mg

Keyword chocolate, chocolate dessert, dessert, pie

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