Chocolate Meringue Pie
User Reviews
4.7
Chocolate Meringue Pie
Description
This pie centers on a chocolate custard thickened with cornstarch and enriched with butter and vanilla to create a creamy, chocolatey filling. The custard is carefully cooked on the stove, with egg yolks tempered in gradually to prevent curdling and achieve a smooth consistency. Pouring this into a cooled, baked 9-inch pie shell sets the stage for the meringue topping.
The meringue is prepared by whisking egg whites with sugar until stiff peaks form, resulting in an airy topping that bakes to a light golden color. The contrast between the dense, rich chocolate layer and the delicate meringue is a hallmark of this classic dessert. The pie should be baked at 350°F, completing the set and golden finish.
Ensure egg whites are at room temperature before beating for maximum volume, and keep bowls and utensils scrupulously clean to achieve optimal meringue texture. After baking, store the pie covered in the refrigerator and consume within four days to maintain freshness and texture.
Ingredients
- 3 egg separated
- 1 ¼ cups sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 3 cups milk
- 3 tablespoons butter softened
- 1 ½ teaspoons vanilla
- ¼ cup sugar
- 1 pie shell baked and cooled, 9-inch
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.
- In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
- Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cup milk, whisking constantly until well blended.
- Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
- Add a small amount of the hot mixture to the egg yolks, stirring well, then add the egg mixture back to the cocoa mixture in the saucepan.
- Cook for about 2 minutes until the mixture begins to thicken, stirring constantly. Remove the pan from the heat and stir in the butter and vanilla.
- Pour the chocolate mixture into the cooked, cooled pie shell. (Note: the chocolate mixture should be somewhat thickened but will finish setting up as the pie cools.)
- Add the egg whites to a large mixing bowl. Beat on medium speed until foamy. Gradually add the 1/4 cup sugar. Increase speed to high and continue to beat until stiff peaks form.
- Spread the meringue immediately on the hot filling and bake for 12 to 15 minutes until golden brown on top.
Notes
- Use room temperature eggs when making meringue to achieve the best volume.
- Ensure mixing bowls and beaters are very clean and free of grease for stable meringue.
- Store the pie covered in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 358kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 89mg | 30% |
| Sodium | 214mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
