Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
Lemon Meringue Pie | Lemon Meringue Pie Recipe | How To Make Lemon Meringue Pie
Today I’m showing you how to make . Let’s get baking shall we?
Hey, welcome back. I’m Elliott and I upload weekly baking tutorials on how to make and bake almost anything. So why don’t you join me on this journey as I make and bake my way through the year, so don’t forget to subscribe to see more.
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How to Make a Beautiful Lemon Meringue Tart
Learn how to make a beautiful Lemon Meringue Tart with 3 easy steps! From the homemade crust, and filling, to that fluffy meringue on top! It's one of my favorite Lemon Dessert Recipes that will have all your friends thinking, Wow, you MADE that?! And the best part is, it can all be made the day before!
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TALISMAN DESIGNS
Citrus Zester & Reamer
WATCH MORE LEMON DESSERT RECIPES:
Blueberry Lemon Bundt Cake Recipe
Lemon Thyme Cookie Recipe
Lemon Ricotta Pound Cake Recipe
BETH’S LEMON MERINGUE TART RECIPE
Serves 8
FOR CRUST:
1 ¼ cups (150 g) flour
2 tbsp (13 g) powdered sugar
¼ tsp (1.25 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk
1-2 tbsp (15-30 ml) ice water
FILLING:
6 egg yolks
1/3 cup (35 g) cornstarch
¼ tsp (1.25 ml) salt
1 ½ cup (350 ml) water
¾ sugar (150 g)
1/3 cup (80 ml) of fresh lemon juice
2 tbsp (30 g) butter
MERIGNUE:
1/3 cup of water
1 ½ cups (300 g) of sugar
½ tsp (2.5 ml) Cream of Tartar
4 egg whites
METHOD:
In a food processor pulse together flour, sugar and salt. Then slowly add the butter pulsing until a coarse meal forms.
Whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. Chill in refrigerator for at least 1 hour.
Once dough is chilled, roll out and fit into a tart tin. Place in freezer for 30 minutes.
Preheat oven to 350F (176C). Place a sheet of parchment paper on top of tart, fill with baking beads (or rice or beans) bake for 35 minutes until baked and golden brown. Set aside to cool.
For filling. In a large bowl, mix together egg yolks, salt and cornstarch and set aside. In a saucepan heat water and sugar until dissolved. Slowly pour sugar water into egg mixture until combined. Then transfer mixture back into saucepan, cooking on medium flame and stirring until thickened. Whisk in butter and lemon juice. Transfer to pie shell and refrigerate.
For meringue, place sugar and water in a saucepan over high heat. Bring to a boil, reduce heat to low and cook for 5 mins until syrupy. Place egg whites in the bowl of an electric mixer, add cream of tartar. Whip on high until soft peaks form, while motor is running slowly add the hot sugar syrup whisking all the while until stiff and glossy.
Dollop the meringue over the pie, creating decorative swoops and swirls. Place pie under the broiler for 1 minute or until golden brown. Or brown with a kitchen torch.
Refrigerate until ready to serve.
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Lemon Meringue Pie Party Mix
Recipe
9 C. Rice Chex Cereal
1 1/4 C. White Chocolate Chips
1/4 C. Butter
1 Large Lemon
6 Drops Lemon Essential Oil
2 C. Powdered Sugar
2 C. Golden Grahams Cereal (you can also use broken up graham crackers)
Extra Large Clear Plastic Zipper Bag
Instructions:
1. Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted. DO NOT overcook…keep an eye on this one. The first time I did this I 'cooked' the chips instead of melted the chips.
2. Slice and squeeze the juice from a lemon into the bowl of melted candy and add the lemon essential oil.
3. Add the Rice Chex cereal to a bowl, pour the melted candy mixture over the Chex cereal and gently stir until all of the cereal is coated.
4. Add the powdered sugar to an extra large zipper bag, then pour the coated cereal on top. Now shake the bag until all the cereal is coated with a nice layer of sugar.
5. Pour the yummy mixture on a large baking sheet and let it cool.
Once cooled, pour in a large bowl and gently stir in the Golden Grahams.
Serve! Beware…this is addictive!
Lemon Meringue Pie Blondie | Cupcake Jemma
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It's a super fudgey blondie packed FULL of pie crumb, lemon curd, white chocolate chips & crushed meringues - it's basically a dream in baked goods form ????.
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PIE CRUMB
110g Plain Flour
20g Caster Sugar
60g Melted Butter
1 tsp Water
Pinch of Salt
MERINGUES
60g Egg Whites
120g Caster Sugar
Pinch of Salt & Cream of Tarar
¼ tsp Vanilla
LEMON CURD
65g Caster Sugar
65g Lemon Juice
1 Egg & 3 Yolks
Zest of 1 Lemon
50g Cold Butter
BLONDIE
135g Brown Butter
335g Light Brown Sugar
Zest of 3 Lemons
3 Eggs
¾ tsp Vanilla
270g Plain Flour
½ tsp Salt
¼ tsp Baking Powder
35g Pie Crumb
20g Meringues
110g White Chocolate
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Lemon Meringue Pie
Lemon meringue pies are so easy to make and will be a perfect desert or party pie.
So let me show you how to make it.
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Ingredients:
Pie base
1 Cup Castor Sugar
1/2 Cup Corn Flour (Corn Starch)
1/2 Cup fresh Lemon Juice
1 Cup Water
50g Butter
3 Egg Yolks
Meringue:
3 Egg Whites
1/2 Cup Castor Sugar