How To make Mocha Meringue Pie
3 Egg whites
1/2 ts Baking powder
1 pn Salt
3/4 c Sugar
1 c Chocolate wafer crumbs
1/2 c Pecans; chopped
1 ts Vanilla extract
1 qt Coffee ice cream; softened
1 c Whipping cream
1/2 c Powdered sugar; sifted
Chocolate curls or grated -chocolate 1/2 c Kahlua or other coffee
-liqueur Recipe by: Southern Living
Beat egg whites at high speed of an electric mixer until frothy; add baking powder and salt, beating slightly. Gradually add sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold in chocolate wafer crumbs, pecans, and vanilla. Spoon meringue into a greased 9-inch pieplate; use spoon to shape meringue into a pie
shell, swirling sides high. Bake at 350 degrees for 30 minutes; cool. Spread ice cream evenly over meringue crust; cover pie and freeze at least 8 hours. Combine whipping cream and powdered sugar, beating until light and fluffy; spread on pie. Garnish with chocolate curls; freeze until firm. Let pie stand at room temperature 10 minutes before slicing. Pour 1 tablespoon Kahlua over
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Trisha Yearwood and Ree Drummond Bake Chocolate Pie | Trisha's Southern Kitchen | Food Network
Trisha's classic southern chocolate pie with a graham cracker crust is a MUST-try, and Ree agrees.
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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Chocolate Pie
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 1 hr 40 min
Active: 40 min
Yield: 8 servings
Ingredients
Crust:
1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Meringue:
Pinch of kosher salt
1/4 cup granulated sugar
Directions
For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
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Trisha Yearwood and Ree Drummond Bake Chocolate Pie | Trisha's Southern Kitchen | Food Network
Lemon Meringue Pie | BAKING SIMPOL
Nothing to do this weekend? Try baking a classic sweet tart dessert!
Enjoy a smooth lemon filling and a fluffy toasted meringue topping with this #simpol LEMON MERINGUE PIE recipe! Bake it this weekend!
Ingredients:
SET A
2 cups all-purpose flour
1 cup unsalted butter, at room temperature
1/2 tsp. Salt
6 Tbsps. full cream milk
SET B (LEMON CURD FILLING)
1 can condensed milk (396ml)
1/4 cup cornstarch
1 1/2 cups full cream milk
1/4 tsp. Salt
1 Tbsps. lemon zest
1/2 cup lemon juice
5 egg yolks
1/4 cup unsalted butter
SET C (MERINGUE)
5 egg whites
1/4 tsp. Cream of tartar
1/4 cup granulated sugar
2 Tbsps. cornstarch
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PERFECT Lemon Meringue Pie- The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:22 - PASTRY DOUGH
01:17 - MAKING THE PIE CRUST
02:54 - MAKING THE LEMON FILLING
04:14 - MAKING THE SWISS MERINGUE
05:03 - LET’S DECORATE!
05:43 - RECIPE IS ON THESCRANLINE.COM!
#thescranline #lemonmeringuepie
Fresh And Sweet Homemade LEMON MERINGUE PIE Recipe
If you love homemade pies, try this easy and delicious lemon meringue pie recipe! This pie has a crisp homemade crust and a sweet swiss meringue topping. The perfect combination of tanginess and sweetness. Full recipe below.
Ingredients:
For the pie dough:
100g softened butter
pinch of salt
75g powdered sugar
50g corn starch
1 egg
170g all-purpose flour
For the filling:
2 cups / 480ml lemon curd (store-bought or homemade:
Swiss meringue:
½ cup / 120ml sugar
3 egg whites
pinch of salt
1 tsp vanilla sugar
Method:
1. Preheat the oven to 375 °F / 190 °C.
2. Beat the butter with a hand mixer until it turns pale.
3. Add the powdered sugar, corn starch, and salt and mix until combined.
4. Mix in the egg half at a time.
5. Add the flour and mix until well combined.
6. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
7. Roll the dough between baking papers into a thin sheet.
8. Transfer the dough sheet to the pie tin.
9. Push the dough in and gently press against the edges.
10. Remove the excess dough by trimming the edges.
11. Prick the base with a fork.
12. Put the base into the freezer for 30 minutes.
13. Carefully cover the base with foil.
14. Bake in the preheated oven for about 20 minutes.
15. Remove the foil and let the crust cool completely.
16. Make the meringue:
17. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
18. Combine the egg whites and sugar in a heatproof bowl and place over the saucepan.
19. Mix constantly with a spatula until the sugar has dissolved.
20. Remove the bowl from the heat.
21. Add the salt and vanilla sugar.
22. Beat the meringue with a hand mixer until stiff, glossy peaks form.
23. Pour lemon curd over the pie crust. If the curd is too runny, put the pie into the fridge until the curd solidifies.
24. Spread the meringue over the curd all the way to the edges.
25. Use a cook's blowtorch to lightly toast the meringue.
Enjoy!
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Mocha mousse pie with toasted milk meringue #pierecipe
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