Chocolate Cream Pie With Chocolate Meringue Food

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GRANDMA THELMA'S CHOCOLATE MERINGUE PIE



Grandma Thelma's Chocolate Meringue Pie image

I got this from my grandmother-in-law. She has had this recipe for a long time and everyone raves about them.

Provided by Beachbunnymom

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 13

6 tablespoons cocoa powder
1 cup sugar
5 tablespoons flour
5 tablespoons cornstarch
2 1/2 cups milk
3 egg yolks
1 tablespoon butter
2 teaspoons vanilla
1 (9 inch) pie crusts, baked
1/2 teaspoon cream of tartar
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla

Steps:

  • In a saucepan, mix together cocoa, sugar, flour, cornstarch.
  • Slowly mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low. Cook about 2 more minutes while stirring occasionally. Remove pan from heat.
  • Stir about one cup of the hot filling into the egg yolks then mix it back into the hot filling.
  • Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes.
  • Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 351.8, Fat 11.6, SaturatedFat 5.2, Cholesterol 85.3, Sodium 174.4, Carbohydrate 56.9, Fiber 1.7, Sugar 35.5, Protein 6.8

CHOCOLATE MERINGUE PIE



Chocolate Meringue Pie image

Make and share this Chocolate Meringue Pie recipe from Food.com.

Provided by PCrocker

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 3/4 cups sugar, divided
1/3 cup all-purpose flour
1/4 cup cocoa
2 cups milk
4 large eggs, separated
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
1 baked pie crust
1/2 teaspoon cream of tartar

Steps:

  • Combine 1 1/4 cups sugar, flour, and cocoa in a medium saucepan.
  • Beat milk and egg yolks together in medium bowl and slowly add to saucepan using a wire whisk.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Remove from heat and add butter and vanilla.
  • Stir pudding until butter is melted.
  • Cover with plastic wrap to prevent skin while making meringue.
  • Preheat oven to 325 degrees.
  • Beat egg whites and cream of tatar at high speed of mixer until foamy.
  • Slowly add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
  • Pour pudding into cooled baked pie crust.
  • Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust.
  • Bake for about 25 minutes or until lightly golden brown.

Nutrition Facts : Calories 414.2, Fat 15.3, SaturatedFat 5.9, Cholesterol 109.2, Sodium 208.3, Carbohydrate 62.7, Fiber 1.5, Sugar 43.9, Protein 7.6

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.

Provided by Young Living in Tex

Categories     Pie

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shells

Steps:

  • Mix water and cornstarch and cocoa until smooth.
  • Sir in Eagle Brand milk and egg yolks.
  • Cook until thick in saucepan or microwave.
  • Stir in 2 tablespoons butter.
  • Add vanilla.
  • Cool slightly (stirring occasionally).
  • Pour into baked pie shell.
  • For meringue: Preheat oven to 400°.
  • Top with meringue and brown.
  • Or may top with whipped cream after chilling pie.

CHOCOLATE CREAM MERINGUE PIE



Chocolate Cream Meringue Pie image

Make and share this Chocolate Cream Meringue Pie recipe from Food.com.

Provided by Carole Reu

Categories     Pie

Time 54m

Yield 8 serving(s)

Number Of Ingredients 12

1 pie shell, pre-baked
1 cup sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1/2 cup butter or 1/2 cup margarine
2 teaspoons vanilla
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • FILLING:.
  • Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk.
  • Cook over medium heat, stirring constantly until mixture boils; remove from heat.
  • Stir half of the mixture into beaten egg yolks; return egg mixture to saucepan.
  • Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute.
  • Remove from heat and stir in butter and vanilla.
  • Cool for 10 minutes.
  • Pour into pre-baked pie shell.
  • MERINGUE TOPPING:
  • Heat oven to 350°F.
  • In small mixing bowl, beat egg whites and cream of tartar until foamy.
  • Gradually add sugar and beat until stiff peaks form.
  • Spread this on warm pie filling, carefully sealing to the edges of crust.
  • Bake 5 to 8 minutes or just until meringue is lightly browned.
  • Cool to room temperature; chill for several hours.

Nutrition Facts : Calories 456.1, Fat 23.4, SaturatedFat 11.4, Cholesterol 101.3, Sodium 425.1, Carbohydrate 56.4, Fiber 2.4, Sugar 34.8, Protein 7.8

CHOCOLATE PIE WITH MERINGUE



Chocolate Pie with Meringue image

Make and share this Chocolate Pie with Meringue recipe from Food.com.

Provided by AZPARZYCH

Categories     Pie

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 cup sugar
4 tablespoons flour
4 tablespoons cocoa powder
1/2 teaspoon salt
3 eggs, separated
2 tablespoons butter, melted
2 cups milk
1 teaspoon vanilla
3 tablespoons sugar

Steps:

  • Preheat oven to 450 degrees.
  • Beat egg yolks, add in milk and melted butter.
  • To milk mixture add sugar, flour, cocoa powder, and salt.
  • In medium saucepan cook over low heat until thick.
  • Add vanilla and mix.
  • Pour into cooked pie shell and set aside.
  • Beat egg whites with 3 Tbs sugar to stiff peaks.
  • Spread over pie and bake until golden brown.

Nutrition Facts : Calories 228.2, Fat 7.3, SaturatedFat 4, Cholesterol 85.9, Sodium 228.2, Carbohydrate 37.3, Fiber 1, Sugar 29.9, Protein 5.3

MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g

MY MILE HIGH CHOCOLATE CREAM MERINGUE PIE!



MY Mile High Chocolate Cream Meringue Pie! image

My Mothers' Mother use to make this wonderful Chocolate Cream filling when my Mother was a child. I watched My Mother make this filling though she used the filling to make Chocolate Fried pies for us as Children. They were SO good but, I do NOT fry anything. I love to bake and bake a lot ALL from scratch. My pie Crust NEVER has...

Provided by Susan Woods

Categories     Puddings

Time 1h5m

Number Of Ingredients 9

1/3 c all purpose flour
1 1/2 c white granulated sugar
1/4 c heaping hersheys cocoa unsweetened
3 egg yolk, reserve egg whites for meringue
1/4 c unsalted butter
1 can(s) 1 -12 oz can carnation canned milk
1/4 c or less water to add to the carnation milk to make 2 cups
2 tsp vanilla bourbon extract
1 dash(es) sea salt

Steps:

  • 1. 1/3 C All Purpose Flour 1 1/2 C White Sugar 1/4 "Heaping" C Hersheys Cocoa, not sweetened, (I like my Pie rich so I always put in MORE Cocoa) 3 Egg Yolks, "reserve egg whites for Meringue. 1/4 C Unsalted Butter 1 12oz. Carnation Canned Milk + enough water to make a full 2 Cups. Dash of Salt
  • 2. Combine Flour, Sugar, Cocoa & Salt in medium saucepan mix thoroughly until ALL combined. In a 2 C measuring cup add a 12oz. Carnation milk + however much water to make 2 Cups, perfect amount, then add the 3 egg yolks to the milk mixture in the measuring cup MIX WELL until egg is well combined.
  • 3. Next SLOWLY pour milk, water and egg mixture into medium saucepan over dry ingredients while stirring constantly over medium heat, then drop in the 1/4 C. unsalted butter melt completely, mixing slowly & thoroughly, turn flame up to medium high keep mixing & adding liquid slowly until all milk is added. Make sure you bring mixture to a boil and it thickens, this can take up to 10 minutes maybe more, you want the mixture to thicken nicely, which you'll notice it does by the way it sticks to the sides of the pan, keep mixing until everything is incorporated and thick. Don't be afraid of overcooking as long as you're stirring it, it will NOT burn, watch your flame. If mixture isn't thick keep cooking. When removed from heat add Vanilla and stir until well combine, Your Pie should not be runny at all. Once cooked and thickened immediately pour into a 9" prebaked pie shell. Next prepare Meringue!
  • 4. For Meringue, I have my own secret recipe as I love meringue to be tall, "see photos" Most of you have your own already.
  • 5. My personal pie crust, for a 9" pie, if using a double crust double recipe 1/2 C. + 1/4 C. All purpose Flour 1/2 tsp salt, mix will with pastry blender add 1/4 C unsalted butter cut up NOT room temperature, Blend well with Pastry blender. Once blended Add 1 tblsp of water at a time, using a fork mix well, until dough isn't too sticky. I usually add 4 to 5 but if doubling recipe for double crust use 7-8 tblsp water. Flour surface and hands as well as rolling pin, put dough on floured surface roll out adding very little flour at a time to keep the dough from sticking to surface and rolling pin. Roll into a perfect circle, once rolled out to your pie plate size fold in half put baking dish in front of crust slip into dish halfway and unfold the other side to fit over the dish, flute to your liking. If baking crust for a cream pie prick bottom and sides and bake in hot oven 425* for 12-15 minutes depending on your oven temperature and the browning of pie crust you desire.

CHOCOLATE MERINGUE PIE (THE BEST EVER)



Chocolate Meringue Pie (The Best Ever) image

We've tried a bunch of chocolate pie recipes from here, but none can hold a candle to this one that I grew up with from the Foods a la Louisiane book (from the Louisiana Women's Farm Bureau). It's easy, not too sweet and inexpensive. Also, using a high quality vanilla makes a huge difference.

Provided by OKC3094

Categories     Pie

Time 35m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 12

3/4 cup sugar
6 tablespoons flour
6 tablespoons cocoa
1/2 teaspoon salt
2 1/2 cups milk
3 beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cooked 9 inch pie shell
3 egg whites (room temperature for best results)
1/3 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Filling: Combine sugar, flour, cocoa and salt in a saucepan.
  • Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
  • Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
  • Meringue: Preheat oven to 350.
  • In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
  • Bake for 12 to 15 minutes or until browned.

MILK CHOCOLATE CREAM PIE WITH MERINGUE



Milk Chocolate Cream Pie with Meringue image

This is a great dessert for company or just for your family. You can make this a touch sweeter, if you like and you can also add a little more cocoa if you prefer a darker chocolate pie. Either way, this pie comes out so rich and creamy. It's sure to be a hit with your family. Enjoy!

Provided by Elaine Bovender

Categories     Chocolate

Time 40m

Number Of Ingredients 21

MILK CHOCOLATE FILLING
2/3 c sugar
3 Tbsp hershey's cocoa
1/2 c corn starch
1/2 tsp salt
1 c whole milk
2 c half and half
4 large egg yolks (reserve whites for meringue)
4 Tbsp butter
2 tsp pure vanilla extract
MERINGUE
5 large egg whites, room temperature
1/2 c plus 2 tablespoons sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract
SIMPLE PIE CRUST
1 1/3 c all purpose flour
1/2 tsp salt
1/2 c crisco shortening
1 large egg yolk (save white for meringue)
3-4 Tbsp ice water

Steps:

  • 1. FOR THE PIE CRUST: Preheat oven to 475 degrees. In a large bowl, mix together flour and salt. Cut in shortening (you can use a pastry cutter or your fingers) until mixture resembles a coarse meal.
  • 2. Combine egg yolk and 3 tablespoons of ice water and mix well with fork. Add to flour mixture and mix to form a soft dough. Add another tablespoon of ice water, if needed.
  • 3. Roll out dough into a circle to fit a 10" pie plate. Press into pie plate and trim and crimp edges. Prick bottom and sides with fork. Place a small piece of aluminum foil in the bottom and add some beans for weight. Bake for 8 to 10 minutes or until edges are light golden brown. Remove from oven and place on cooling rack. Remove aluminum foil and beans. Set aside.
  • 4. FOR THE FILLING: In a heavy sauce pan, add flour, cocoa, cornstarch and salt. Mix with fork or whisk to remove any lumps.
  • 5. Pour in milk and Half and Half and cook on medium high heat until mixture is slightly thickened and very hot (not boiling), stirring constantly with whisk.
  • 6. Remove from heat and temper the egg yolks by adding about a tablespoon of the hot pudding mixture and immediately beating with fork. Add a second and then a third tablespoon full, beating with fork after each addition. Add to hot pudding mixture and cook over medium heat until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Pour pudding mixture into baked pie shell and set aside.
  • 7. FOR THE MERINGUE: Beat egg whites at high speed until soft peaks begin to form. Mix in cream of tartar. Gradually add sugar while beating and add vanilla. Continue to beat until it forms soft peaks.
  • 8. Spoon meringue into the middle of the pie and gently spread to edges of pie crust with the back of a spoon. Bake at 400 degrees for 6 to 8 minutes or until meringue is golden brown.
  • 9. Allow pie to cool and set filling. Serve and enjoy!

CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE



Chocolate Cream Pie With Chocolate Meringue image

This chocolate cream pie is rich and slightly tangy. The melted chocolate folded into the meringue is a nice accent to the creamy and rich chocolate filling. A nice summer time dessert. (Prep time includes chill time)

Provided by Cooking to Perfecti

Categories     Pie

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening, chilled and cut into pieces
2 -3 tablespoons ice water
3 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups buttermilk
3 ounces unsweetened chocolate, melted
2 tablespoons unsalted butter
1 teaspoon vanilla
4 egg whites (or 3 large)
1/2 teaspoon cream of tartar
5 -6 tablespoons sugar
1 ounce unsweetened chocolate, melted and at room temperature

Steps:

  • For crust: Combine flour and salt in food processor.
  • Add chilled shortening and pulse until grainy.
  • With machine running, drizzle in ice water until dough masses together.
  • Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
  • Meanwhile, prepare filling by beating egg yolks in a saucepan.
  • Stir in sugar, salt, cornstarch, and buttermilk.
  • Cook over medium heat, stirring constantly, until mixture is thickened and boils.
  • Remove from heat; stir in 3 oz melted chocolate.
  • Add butter and vanilla, stirring until butter melts.
  • Place wax paper over filling and refrigerate until cold.
  • Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
  • Place in 9-inch pie pan and trim edges.
  • Lightly line crust with foil and fill with rice or beans.
  • Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
  • Remove from oven and cool completely on wire rack.
  • Once crust is cool, evenly spread chilled filling into crust.
  • Preheat oven to 400°F.
  • For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
  • at a time and continue to beat until stiff but not dry.
  • Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
  • Mound on top of filling, sealing edges of crust.
  • Bake 5-10 minutes, or until meringue is lightly browned.
  • Chill thoroughly before serving cold.

Nutrition Facts : Calories 549.5, Fat 29.7, SaturatedFat 13, Cholesterol 118.3, Sodium 520.2, Carbohydrate 66.5, Fiber 3.8, Sugar 39.9, Protein 11.1

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Over the decades, variations of the pie have emerged, but the core elements remain unchanged: a buttery crust, a creamy chocolate filling, and often a dollop of whipped cream on top. Today, this pie continues to evoke feelings of comfort and tradition, bridging past and present through its timeless appeal.
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17 GREAT GLUTEN-FREE RECIPES FOR ANY OCCASION | SBS FOOD
3 days ago This tower of chewy-but-crisp meringues, piled high with ice-cream, chocolate sauce, hazelnuts and whipped cream, is a stunning gluten-free dessert. Meringue swish. Credit: Donal Skehan Home Cook
From sbs.com.au


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