Milk Chocolate Cream Pie With Meringue Recipes

MY MILE HIGH CHOCOLATE CREAM MERINGUE PIE!

Steps:

• 1. 1/3 C All Purpose Flour 1 1/2 C White Sugar 1/4 "Heaping" C Hersheys Cocoa, not sweetened, (I like my Pie rich so I always put in MORE Cocoa) 3 Egg Yolks, "reserve egg whites for Meringue. 1/4 C Unsalted Butter 1 12oz. Carnation Canned Milk + enough water to make a full 2 Cups. Dash of Salt
• 2. Combine Flour, Sugar, Cocoa & Salt in medium saucepan mix thoroughly until ALL combined. In a 2 C measuring cup add a 12oz. Carnation milk + however much water to make 2 Cups, perfect amount, then add the 3 egg yolks to the milk mixture in the measuring cup MIX WELL until egg is well combined.
• 3. Next SLOWLY pour milk, water and egg mixture into medium saucepan over dry ingredients while stirring constantly over medium heat, then drop in the 1/4 C. unsalted butter melt completely, mixing slowly & thoroughly, turn flame up to medium high keep mixing & adding liquid slowly until all milk is added. Make sure you bring mixture to a boil and it thickens, this can take up to 10 minutes maybe more, you want the mixture to thicken nicely, which you'll notice it does by the way it sticks to the sides of the pan, keep mixing until everything is incorporated and thick. Don't be afraid of overcooking as long as you're stirring it, it will NOT burn, watch your flame. If mixture isn't thick keep cooking. When removed from heat add Vanilla and stir until well combine, Your Pie should not be runny at all. Once cooked and thickened immediately pour into a 9" prebaked pie shell. Next prepare Meringue!
• 4. For Meringue, I have my own secret recipe as I love meringue to be tall, "see photos" Most of you have your own already.
• 5. My personal pie crust, for a 9" pie, if using a double crust double recipe 1/2 C. + 1/4 C. All purpose Flour 1/2 tsp salt, mix will with pastry blender add 1/4 C unsalted butter cut up NOT room temperature, Blend well with Pastry blender. Once blended Add 1 tblsp of water at a time, using a fork mix well, until dough isn't too sticky. I usually add 4 to 5 but if doubling recipe for double crust use 7-8 tblsp water. Flour surface and hands as well as rolling pin, put dough on floured surface roll out adding very little flour at a time to keep the dough from sticking to surface and rolling pin. Roll into a perfect circle, once rolled out to your pie plate size fold in half put baking dish in front of crust slip into dish halfway and unfold the other side to fit over the dish, flute to your liking. If baking crust for a cream pie prick bottom and sides and bake in hot oven 425* for 12-15 minutes depending on your oven temperature and the browning of pie crust you desire.

MILK CHOCOLATE CREAM PIE WITH MERINGUE

Steps:

• 1. FOR THE PIE CRUST: Preheat oven to 475 degrees. In a large bowl, mix together flour and salt. Cut in shortening (you can use a pastry cutter or your fingers) until mixture resembles a coarse meal.
• 2. Combine egg yolk and 3 tablespoons of ice water and mix well with fork. Add to flour mixture and mix to form a soft dough. Add another tablespoon of ice water, if needed.
• 3. Roll out dough into a circle to fit a 10" pie plate. Press into pie plate and trim and crimp edges. Prick bottom and sides with fork. Place a small piece of aluminum foil in the bottom and add some beans for weight. Bake for 8 to 10 minutes or until edges are light golden brown. Remove from oven and place on cooling rack. Remove aluminum foil and beans. Set aside.
• 4. FOR THE FILLING: In a heavy sauce pan, add flour, cocoa, cornstarch and salt. Mix with fork or whisk to remove any lumps.
• 5. Pour in milk and Half and Half and cook on medium high heat until mixture is slightly thickened and very hot (not boiling), stirring constantly with whisk.
• 6. Remove from heat and temper the egg yolks by adding about a tablespoon of the hot pudding mixture and immediately beating with fork. Add a second and then a third tablespoon full, beating with fork after each addition. Add to hot pudding mixture and cook over medium heat until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Pour pudding mixture into baked pie shell and set aside.
• 7. FOR THE MERINGUE: Beat egg whites at high speed until soft peaks begin to form. Mix in cream of tartar. Gradually add sugar while beating and add vanilla. Continue to beat until it forms soft peaks.
• 8. Spoon meringue into the middle of the pie and gently spread to edges of pie crust with the back of a spoon. Bake at 400 degrees for 6 to 8 minutes or until meringue is golden brown.
• 9. Allow pie to cool and set filling. Serve and enjoy!

MOM'S CHOCOLATE MERINGUE PIE

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.

QUICK CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
• Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
• Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
• Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
• Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

CHOCOLATE CREAM MERINGUE PIE

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.

CHOCOLATE CREAM PIE

Steps:

• Mix water and cornstarch and cocoa until smooth.
• Sir in Eagle Brand milk and egg yolks.
• Cook until thick in saucepan or microwave.
• Stir in 2 tablespoons butter.
• Add vanilla.
• Cool slightly (stirring occasionally).
• Pour into baked pie shell.
• For meringue: Preheat oven to 400°.
• Top with meringue and brown.
• Or may top with whipped cream after chilling pie.