Chocolate Pie With Marshmallow Meringue Food

SWEET CHOCOLATE PIE

Steps:

• Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens
• Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

MARSHMALLOW CREAM MERINGUE

Steps:

• Beat egg whites and salt until SOFT peaks form.
• Gradually add in the marshmallow cream, beating until STIFF peaks form.
• Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
• Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

MOM'S CHOCOLATE MERINGUE PIE

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.

CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE

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.

MARSHMALLOW MERINGUE

Steps:

• Beat all ingredients with an electric mixer until soft peaks form Pour over filled pie and bake at 400 degrees F until browned.
• Watch closely.

GRANDMA'S CHOCOLATE MERINGUE PIE

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.