MOM'S CHOCOLATE MERINGUE PIE
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
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
CHOCOLATE MERINGUE PIE
Chocolate pie is topped with fluffy peaks of meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Trim edges so that there is a 1-inch overhang. Fold under, and crimp with your fingers. Refrigerate for 1 hour.
- Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Whisk 1 cup sugar, the flour, and cocoa. Gradually whisk in 1/2 cup milk until smooth and thick. Whisk in egg yolks.
- Heat butter, salt, and remaining 1 1/2 cups milk in a large saucepan over medium-high heat, stirring until butter has melted. Add about 1/4 cup butter mixture to the cocoa mixture, and whisk until smooth. Add cocoa-butter mixture to pan, and cook, whisking constantly, until thickened and beginning to bubble, about 1 minute. Remove from heat, and whisk in vanilla. Pour through a fine sieve into cooled piecrust. Let cool completely. Refrigerate for 1 hour.
- Preheat broiler. Put egg whites, remaining 2/3 cup sugar, and the cream of tartar into a heatproof bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees. Remove from heat. Beat on medium-low speed for 5 minutes. Raise speed, and beat until stiff, glossy peaks form, about 4 minutes. Spoon onto pie, making sure meringue touches crust. Broil until browned, 30 seconds to 1 minute.
GRANDMA'S CHOCOLATE MERINGUE PIE
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
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 MERINGUE PIE (THE BEST EVER)
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
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.
CHOCOLATE MERINGUE PIE
Steps:
- Make the crust:
- In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
- Make the filling:
- In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
- Make the meringue:
- Preheat the oven to 350 degrees F.
- In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.
CHOCOLATE MERINGUE PIE
Provided by Virginia Willis
Categories dessert
Time 3h20m
Yield One 9-inch pie
Number Of Ingredients 15
Steps:
- For the beginner's pie crust: Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
- Flour a clean work surface and a rolling pin. Place the dough disk in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
- Ease the pastry into a 9-inch pie plate. Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate. For a simple decorative edge, press the tines of a fork around the folded pastry. To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough. Chill until firm, about 30 minutes.
- To blind-bake the crust, preheat the oven to 425 degrees F.
- Crumple a piece of parchment paper, and then lay it out flat over the bottom of the pastry. Weight the paper with pie weights, dried beans or uncooked rice; this will keep the unfilled pie crust from puffing up in the oven. Bake for 20 minutes. Remove from the oven and remove the paper and weights. (You can reuse the rice or beans for blind-baking a number of times.) Return to the oven and bake the empty shell until a deep golden brown, about 10 more minutes (for 30 minutes total).
- For the filling and meringue: While the pie crust is warm, brush the bottom with the melted chocolate and set aside.
- In a saucepan, combine 1 cup of the milk and the granulated sugar. In a bowl, combine the remaining 1 cup of milk, the cocoa powder and flour and whisk thoroughly to combine. Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering. Slowly add the milk-flour mixture and stir to combine. Bring to a boil. Add the egg yolks, whisking constantly, and heat until it returns to a boil. Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat. Pour the mixture into the baked pie crust. Set aside to cool completely and set, about 2 hours at room temperature or 1 hour refrigerated.
- Preheat the oven to 500 degrees F.
- To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt. Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy. Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
- To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust. Bake until golden brown, 3 to 5 minutes. Using a serrated knife, cut the pie into wedges and serve.
CHOCOLATE PIE I
One for the chocolate lovers!
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a cast iron skillet over medium low heat, melt the butter.
- Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
- Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
- Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).
Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g
CHOCOLATE CREAM MERINGUE PIE
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
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 CREAM PIE WITH CHOCOLATE MERINGUE
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
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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- For the chocolate filling: In the bowl of a stand mixer fitted with the whisk, beat the heavy cream on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream is smooth, thick, and nearly double in volume, about 30 seconds. Transfer the whipped cream to a bowl and place it in the refrigerator. Clean the mixing bowl if you have only one.
- Put about 1 inch (2 cm) of water in a medium saucepan and bring to a gentle boil. Melt the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool. Add more water to the saucepan if needed and bring to a boil again.
- In the (clean) bowl of a stand mixer, stir the eggs, sugars, salt, and coffee to combine. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with a silicon spatula until the sugar is completely melted and reaches a temperature of 160 °F (71°C), 4 to 5 minutes. While you are stirring, be sure to scrape down the sides of the bowl with the spatula—this will ensure no sugar grains are lurking on the sides and will help prevent the eggs from cooking and curdling.
- Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. Whisk on high until light and fluffy, 8 to 10 minutes. The bowl should have cooled down to room temperature at this point. Switch to the paddle attachment, add the chocolate and vanilla, and beat on low until combined. With the mixer running on medium, add a few pieces of butter at a time, beating until completely incorporated. Remove the bowl from the mixer and, using a spatula, gently fold in the chilled whipped cream.
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