How To make Chocolate Meringue Pie2
1 Pie shell, 9"; baked
1/2 c Cocoa, Dutch process unsweetened
1/4 c Cornstarch
1 1/2 c Sugar
1/4 t Salt
3 Egg; separated
2 c Milk
2 ts Vanilla (not extract)
2 T Butter
MERINGUE:
3 Egg white
1/4 t Salt
1 t Vanilla (not extract)
1/4 t Cream of tartar
1 t Baking powder
2/3 c Sugar
Pie: Combine dry ingredients in a medium saucepan and stir to mix thor- oughly before you add liquids. Now add egg yolks (save the whites for the meringue) and milk and whisk until there are absolutely no lumps. Place directly over medium-low heat, stir CONSTANTLY until the pudding thickens and comes to a plopping boil. Watch it like a hawk and DON'T TURN UP THE FIRE; at this stage it'll stick and burn at the least provocation! Patience is essential here. Remove from heat and stir in the vanilla and butter. Pour into baked pie shell. Top with meringue. Bake at 325 F. until the meringue browns, 15 to 20 minutes.
Meringue: Beat egg whites and all other ingredients except sugar until foamy. Add sugar, ONE TABLESPOON AT A TIME, while beating vigorously until the whites will hold a firm peak and are satiny looking. Spread meringue over the hot filling, starting with small amounts at the edges and sealing to the crust all around. If you don't make sure the meringue is well stuck to the crust at this stage, it'll shrink and pull away during the baking, which makes a lots less attractive pie. Spread pie with remaining meringue, making hills and valleys.
Adding the sugar a little at a time helps make sure that it dissolves completely, and so helps prevent the meringue from weeping. Also, spreading the meringue over the hot filling helps--I don't know why.
Adapted from The Only Texas Cookbook Linda West Eckhardt per Sam Waring
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Betty's Mouth-Watering Milk Chocolate Meringue Pie
Betty demonstrates how to make a Mouth-Watering Milk Chocolate Meringue Pie. This pie is a great choice for almost any occasion.
Mouth-Watering Milk Chocolate Meringue Pie
1 1/2 tablespoons sugar
1/8 cup cornstarch
1 ½ tablespoons cocoa powder
¼ teaspoon salt
2 cups milk
5 ounces milk chocolate chips
2 tablespoons butter
½ teaspoon vanilla extract
1 recipe uncooked meringue (A video recipe of Betty's Very Best Meringue for Topping Pies is available in Betty's Kitchen, or you may make a meringue using a recipe of your choice.)
1 baked 9-inch pie crust (You will find several recipes for homemade pie crust in Betty's Kitchen, or you may use a pre-made pie crust, baking according to package instructions.)
In a medium-sized saucepan, stir together 1 1/2 tablespoons sugar, 1/8 cup cornstarch, 1 ½ tablespoons cocoa powder, and ¼ teaspoon salt. Add 2 cups milk and stir until dry ingredients are dissolved. Place over medium-high heat and bring to a boil, stirring constantly. When the mixture comes to a boil, cook, stirring constantly, until mixture is thickened, 1 to 2 minutes. Remove from heat. Add 5 ounces milk chocolate chips, 2 tablespoons butter, and ½ teaspoon vanilla. Stir until milk chocolate chips and butter melt completely. Cool to room temperature. At this point you may chill the pie filling, if desired. When ready to assemble the pie, pour milk chocolate pudding into baked 9-inch pie crust. Spoon dollops of meringue over the top. Smooth out with a spatula, making a design, if desired. Bake at 325 degrees (F) for about 15 minutes, or until the meringue is golden brown, and a knife inserted into the meringue comes out clean. Remove from oven and set on cooling rack to cool to room temperature. Cover with plastic wrap, using toothpicks to hold the plastic off of the surface of the meringue and chill until pie is completely cool and set—8 hours or longer. Cut into serving pieces and serve on a nice dessert plate. This is a great dessert for the milk chocolate lover! I hope you love it! --Betty ♥
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Chocolate Meringue Pie
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3 Stunning Holiday Pies | Meringue, Chocolate and Chocolate Pecan Pie | Food & Wine
Friendsgiving doesn't always have to be about the turkey. This year, it is all about the pies! From chocolate pie with bourbon to citrus meringue pie, you'll be sure to impress your Friendsgiving guests!
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Grandma's Chocolate Meringue Pie
My Grandma Tena's famous chocolate meringue pie. It's pretty easy to make, especially if you use premade pie dough like I do! It's so delicious and will make anyone who eats it feel special!
Recipe as follows:
premade pie crust, baked according to package directions
3 eggs, separated (save whites in bowl of stand mixer for meringue)
1 1/2 c. 2% milk
1/2 c. canned evaporated milk
1 heaping cup of sugar
6 Tbsp. flour, heap the last one good
5 Tbsp. cocoa
sprinkle of salt
-sift dry ingredients together. Beat egg yolks in a separate bowl. Warm milks on stovetop until steaming. Add 1/2 c warmed milk to eggs and mix. Add egg and milk mixture to dry ingredients, then slowly add that to the remaining warm milk on stovetop. Turn up to medium heat and stir until it is thick. Remove from heat and add 1 Tbsp. butter and heaping tsp of vanilla. Cool for a bit and add to pie crust. Cover with Meringue.
Meringue:
Sprinkle your three egg whites with salt and 1/2 tsp. cream of tartar. Beat on medium speed until they peak a bit with soft peaks. Add 2 Tbsp. sugar per egg white (six total), one at a time, making sure it mixes in after each addition. After all sugar is added turn up beaters to high and beat until they form stiff peaks.
Spread meringue over your pie and bake at 325 for 10 minutes, increase heat to 350 and bake until meringue is browned nicely, about 5-10 minutes.