CHOCOLATE CREAM MERINGUE PIE
Make and share this Chocolate Cream Meringue Pie recipe from Food.com.
Provided by Carole Reu
Categories Pie
Time 54m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- FILLING:.
- Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk.
- Cook over medium heat, stirring constantly until mixture boils; remove from heat.
- Stir half of the mixture into beaten egg yolks; return egg mixture to saucepan.
- Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute.
- Remove from heat and stir in butter and vanilla.
- Cool for 10 minutes.
- Pour into pre-baked pie shell.
- MERINGUE TOPPING:
- Heat oven to 350°F.
- In small mixing bowl, beat egg whites and cream of tartar until foamy.
- Gradually add sugar and beat until stiff peaks form.
- Spread this on warm pie filling, carefully sealing to the edges of crust.
- Bake 5 to 8 minutes or just until meringue is lightly browned.
- Cool to room temperature; chill for several hours.
Nutrition Facts : Calories 456.1, Fat 23.4, SaturatedFat 11.4, Cholesterol 101.3, Sodium 425.1, Carbohydrate 56.4, Fiber 2.4, Sugar 34.8, Protein 7.8
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.
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
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