If you are interested in placing an order for an upcoming event or simply because you just love yummy baked goods, I'd love to be considered!
This past week, I received an email with a request for a chocolate meringue pie! With many restaurants sadly having to close and/or having to reduce their menus, favorites like a chocolate meringue pie are no longer offered. My hope is to be able to fill that void with food that makes you happy :)
While trying out this new recipe, I learned a couple of things… The humidity definitely affects the meringue and causes it to weep a little bit. But believe me, it still tastes delicious! I also learned that it's important to allow the chocolate portion to bake prior to adding the meringue. I'm so glad I did that! It turned out amazingly and it was SO delicious!
Baking Time: 30 minutes
Yield: 6-8 slices
- 3/4 cup sugar
- 5 Tablespoons unsweetened cocoa powder
- 4 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 eggs, separated
- 1 teaspoon vanilla extract
- 1 9-inch pie crust
- 1/4 teaspoon cream of tartar
- 6 Tablespoons sugar
- If using a refrigerated pie crust, allow the crust to come to room temperature. Then place the crust in a glass pie dish. Set aside.
- Preheat oven to 350 degrees F.
- In a medium saucepan, combine sugar, cocoa powder, cornstarch and salt. Slowly whisk in the milk. Cook and whisk over medium high heat until thickened and bubbly. Reduce heat to low and cook 2 more minutes. Remove from heat.
- Whisk 3 egg yolks in a medium bowl, and set remaining 3 egg whites in another medium bowl. Set egg whites aside.
- Slowly whisk small ladles of cocoa mixture into the egg yolks, to temper and bring the egg yolks to meet the temperature of the cocoa mixture. Continue adding by the ladleful until all is fully incorporated.
- Pour the mixture into the prepared pie crust and bake for 20 minutes, or until the filling is only slightly jiggly.
- Meanwhile, add the cream of tartar to the egg whites and whip using a hand mixer on medium high until soft peaks form. Add the sugar to the bowl and continue whipping on medium high until stiff peaks form. Gently top the chocolate pie with the meringue, and using a spatula, form several peaks. Bake for 10-15 minutes, or until the meringue is a light golden color.
- Allow to cool completely before slicing, even though you'll want to dive right in!
Source: Modified from All Recipes