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
NANA'S CHOCOLATE PIE
I've been making this pie for a few years now. Don't remember where I got the original recipe, but after a little tweaking here & there, it's a good pie. We don't care for Meringue, so I never make it, but my friend Amy Jones does, so the pic with meringue is her pie using this recipe. Ok, I finally remembered where I got the...
Provided by Nancy Thomas
Categories Chocolate
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Bake Pie Crust until golden brown.
- 2. Mix cocoa, half and half, sugar, egg yolks, and Vanilla. Bring to a boil.
- 3. Mix cornstarch with a little water and add to the boiling cocoa mixture. Cook until thickened. Por into pie shell.
- 4. FOR MERINGUE TOPPING Beat egg whites and the 3 tablespoons sugar until a stiff peak forms. Place on top of pie & bake until lightly 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.
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.
NANA'S RUINED CHOCOLATE PIE
This is a recipe my mother created by accident. The story mom told me was my brother, Dan, who was almost 6 years older than I, was about to have a birthday and Mom asked Dan what he wanted her to bake for his birthday cake. He said no to cake and asked Mom to make a chocolate pie, his favorite. Mom said she got distracted...
Provided by Barbie Petty
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. With a fork in a large bowl, thoroughly mix the sugar, salt, cocoa, and corn starch. (Mixture will be the color of sand.)
- 3. With a spoon, cream butter into mixture.
- 4. Beat egg yolks until foamy; add milk to egg yolks and mix thoroughly.
- 5. Stir egg yolks and milk mixture into the sugar, salt, cocoa, corn starch, and butter mixture, stirring until very well mixed.
- 6. Cook in an uncovered sauce pan, over low heat, stirring constantly until boiling. You don't want to scramble the eggs in the mix, so do keep it on low heat. It takes time to bring this to a boil--be patient and don't overcook. Turn down heat to simmer, stirring occasionally, and cook until thick.
- 7. Remove from heat, stir in vanilla, and let stand 10 minutes.
- 8. Pour into two 9-inch pie shells and allow to cool.
- 9. Use the 6 egg whites to make meringue topping.
- 10. MERINGUE TOPPING: Add 1/2 tsp cream of tartar and beat the whites until frothy. Add 12 T granulated sugar, a little at a time, until stiff peaks are formed. With a spoon, put mounds of meringue around the edge of the pie filling. Spread to touch inner edge of crust all the way around. Heap remainder of meringue in center of pie and spread to meet the rest of the meringue.
- 11. Slide the pie into oven preheated to 325 degrees. Cook 15 to 20 minutes, or until meringue is set and soft brown on peaks. For added browning, you can broil the meringue, but watch it very carefully--it does not take long to burn meringue.
- 12. Remove pie from oven and set on a rack to cool for about 20 to 30 minutes. Slice and enjoy the best "ruined" chocolate pie you've ever tasted. :)
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CHOCOLATE MERINGUE PIE | LOVEFOODIES
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4.5/5 (48)Total Time 32 minsCategory DessertsCalories 409 per serving
- Using a frozen prepared deep dish pie shell, thaw & bake as directed on instructions. Usually bake for about 7 minutes after pricking entire pie crust with a fork. You can also use the refrigerated pie shells and use your own pie pan. Bake as directed, let cool and set aside.
- In a medium saucepan, on very low heat, melt chocolate squares. With a wire whisk add sugar, cornstarch and salt. Mix well then gradually stir in milk, mixing until smooth. Over medium-high heat, bring to boiling, stirring occasionally; boil exactly for 1 minute then remove from heat. You can use a bowl over hot water in a pan or if using directly in a pan, add half the milk , all the sugar, cornstarch and salt, heat gently, then add the chocolate and stir until melted.
- Stir small amount of hot milk mixture into beaten egg yolks, mixing well. (about a teaspoon to start then gradually add about 1 cup of chocolate mixture into the eggs.)
- Return this back to mixture left in saucepan. Put saucepan back on the heated eye and bring back to boiling; stirring pretty much constantly. Again boil for exactly 1 minute. Remove from heat.
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