Chocolate Meringue Pie
Flaky crust covered with a smooth rich chocolate filling and a fluffy meringue. What’s more pie-tastic than this?
- Yield: One 9 to 10-Inch Pie 1x
Ingredients
1 Pre-baked Single Pie Crust, store-bought or homemade*
For Meringue:
6 egg whites, at room temperature
1/2 tsp. cream of tartar
1/3 cup granulated sugar
1 tsp. vanilla
For Chocolate Pie Filling:
1–1/2 cup granulated sugar
4–1/2 T. cocoa powder
4–1/2 T. all-purpose flour
1/2 tsp. salt (table, kosher or sea)
6 egg yolks, at room temperature
1–12 oz. can evaporated milk + 1–1/2 cup whole milk—enough to equal 3 cups total
6 T. unsalted butter (3/4 stick)
1/2 cup semi-sweet chocolate chips
1–1/2 tsp. vanilla
Instructions
Prebake a single pie crust according to recipe directions. Let cool.
Preheat oven to 375 degrees F. Make meringue by beating egg whites with a hand-held beater or standing mixer until soft peaks form. Add cream of tarter, sugar and vanilla. Continue to beat until stiff peaks form. Set meringue aside.
To make pie filling, mix sugar, cocoa powder, flour and salt in a medium-sized sauce pan. In a separate bowl, whisk together egg yolks and milks. Stir into cocoa mixture and cook over medium heat until thick, about 5-7 minutes, whisking constantly. Stir in butter, chocolate chips and vanilla until smooth. Pour into prebaked pie crust. Top hot pie filling with meringue and spread to edges of pie crust to seal completely. If desired, smooth meringue into decorative wisps or waves. Bake the pie in preheated oven for 13-15 minutes. Meringue should be golden brown. Watch carefully to avoid burning and overcooking. Remove from oven and allow to cool completely. To store, place a tent of aluminum foil over the pie and place in refrigerator for up to 4 days. Be sure pie is cooled completely before placing in the refrigerator to avoid condensation forming on the meringue.
Notes
*To blind bake a single piecrust, start with a frozen pie crust. Pie crust should be frozen for at least 30 minutes before baking. Line the frozen pie crust with heavy aluminum foil (preferably nonstick) and fill it completely with granulated sugar. Bake in a 350 degree F pre-heated oven for 45-50 minutes (for quiches or pies that will need additional baking) or 60-75 minutes (for pies not needing additional baking like a cream pie). Remove the sugar and foil. Allow pie crust and sugar to cool completely. Sugar can be reused in a future recipe.
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