GRANDMAMA'S CHOCOLATE MERINGUE PIE
This chocolate meringue pie is classic, traditional, simple, and well...perfect.
Provided by stacy
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- For the meringue, separate the egg whites from the egg yolks. Set aside the egg yolks. The egg whites should be room temperature before beginning to prepare the meringue. Beat egg whites in a stand mixer or by hand if you prefer until soft peaks form (the meringue will stand, but will still look a little frothy). Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.
- For the filling, mix cocoa, flour, and sugar in a medium-sized sauce pan. In a separate bowl, whisk 4 egg yolks, salt, and milk. Stir the wet mixture into the dry ingredients in the saucepan. Cook at medium heat until thick, about 5 minutes. Stir in the chocolate chips, vanilla, and butter. Pour into pre-baked pie crust.
- Gently mound the meringue over hot filling being careful not to leave any gaps between the meringue and crust. Bake the pie in the 375 degree oven until meringue is golden brown, about 20 minutes. Be careful not to overcook the meringue. If your oven doesn't brown very well, remove the meringue and use a torch to brown the peaks or increase the oven temperature to 500 degrees for one to two minutes to ensure browning, but not overcooking.
- Remove the pie from the oven and allow to cool. Once the pie is cool, tent tin foil over the top of the pie and place in the refrigerator for up to 12 hours. Make sure that the pie is cool before placing in the refrigerator or condensation will form on the meringue.
Nutrition Facts : ServingSize -1 g, Calories 171 kcal, Carbohydrate 29 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 70 mg, Sodium 77 mg, Sugar 29 g, UnsaturatedFat 2 g
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.
GRANDMAS CHOCOLATE MERINGUE PIE RECIPE - (4.5/5)
Provided by Vickspd
Number Of Ingredients 12
Steps:
- 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 at 350° for 12-15 minutes or until golden. Yield: 8 servings.
GRANNY'S CHOCOLATE MERINGUE PIE
Steps:
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
- In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
- Preheat the oven to 375 degrees F.
- Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings.
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.
GRANDMA'S COCOA MERINGUE PIE
This is a chocolate custard pie recipe my grandmother taught me many years ago. It's always a big hit at church functions, charity bake sales, or family get-togethers.
Provided by Troy Yarbrough
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
- Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 53.2 g, Cholesterol 107.3 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 325 mg, Sugar 34.4 g
GRANDMA'S CHOCOLATE PIE
Probably the easiest chocolate pie recipe you will find, this one is a big winner with everyone who tries it. My Grandma served it every time she made pies for dessert and there were never any leftovers. I use store bought pie crusts, but my Grandma made them from scratch.
Provided by karen
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
- Stirring constantly, cook on medium heat.
- Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
- Remove from heat; add butter and vanilla.
- Put lid on pot and let sit for 5 minutes.
- Pour into your favorite pie crust and refrigerate until set.
- Serve with whipped cream or cool whip.
Nutrition Facts : Calories 341.6, Fat 19.9, SaturatedFat 8.6, Cholesterol 21.6, Sodium 287.3, Carbohydrate 37.8, Fiber 2.4, Sugar 12.1, Protein 5.4
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.
GRANDMA THELMA'S CHOCOLATE MERINGUE PIE
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
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
GRANDMA'S LEMON MERINGUE PIE
Make and share this Grandma's Lemon Meringue Pie recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 40m
Yield 1 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar and cream of tartar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 2528.3, Fat 99.8, SaturatedFat 35.4, Cholesterol 725.1, Sodium 1986.1, Carbohydrate 379.8, Fiber 10.5, Sugar 254, Protein 38.3
MY GRANDMA'S CHOCOLATE PIES
My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.
Provided by Danzy
Categories Pie
Time 55m
Yield 2 pies
Number Of Ingredients 12
Steps:
- Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
- Beat egg yolks with milk and stir into dry ingredients.
- Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
- You must stir constantly or this filling will scorch.
- Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
- Make a meringue from the 6 egg whites, cream of tarter and sugar.
- Spread on top of pies and brown in the oven at 325°F.
- Remove pies from oven when meringue is nicely brown.
- Let cool at least 30 minutes before you attempt to cut these pies.
- Let the kids or dear hubby have the pot and stirring spoon to lick clean.
Nutrition Facts : Calories 2740.9, Fat 115.5, SaturatedFat 53.7, Cholesterol 729.5, Sodium 1868.9, Carbohydrate 376.8, Fiber 10.7, Sugar 244.2, Protein 62.2
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