Best Chocolate Meringue Pie Recipes

GRANDMA'S CHOCOLATE MERINGUE PIE

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.

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.

CHOCOLATE MERINGUE PIE

Steps:

• Make the crust:
• In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
• Make the filling:
• In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
• Make the meringue:
• Preheat the oven to 350 degrees F.
• In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.

CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
• Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
• To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
• Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

CHOCOLATE MERINGUE PIE (THE BEST EVER)

Steps:

• Filling: Combine sugar, flour, cocoa and salt in a saucepan.
• Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
• Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
• Meringue: Preheat oven to 350.
• In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
• Bake for 12 to 15 minutes or until browned.

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 SILK PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
• To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
• In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
• Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
• To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
• Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

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.

CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Trim edges so that there is a 1-inch overhang. Fold under, and crimp with your fingers. Refrigerate for 1 hour.
• Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
• Whisk 1 cup sugar, the flour, and cocoa. Gradually whisk in 1/2 cup milk until smooth and thick. Whisk in egg yolks.
• Heat butter, salt, and remaining 1 1/2 cups milk in a large saucepan over medium-high heat, stirring until butter has melted. Add about 1/4 cup butter mixture to the cocoa mixture, and whisk until smooth. Add cocoa-butter mixture to pan, and cook, whisking constantly, until thickened and beginning to bubble, about 1 minute. Remove from heat, and whisk in vanilla. Pour through a fine sieve into cooled piecrust. Let cool completely. Refrigerate for 1 hour.
• Preheat broiler. Put egg whites, remaining 2/3 cup sugar, and the cream of tartar into a heatproof bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees. Remove from heat. Beat on medium-low speed for 5 minutes. Raise speed, and beat until stiff, glossy peaks form, about 4 minutes. Spoon onto pie, making sure meringue touches crust. Broil until browned, 30 seconds to 1 minute.

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.

GRANNY'S CHOCOLATE MERINGUE PIE

Steps:

• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
• In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
• Preheat the oven to 375 degrees F.
• Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings.

CHOCOLATE MERINGUE PIE

Steps:

• 1. In a saucepan, mix cocoa, cornstarch and salt. Gradually add milk..Cook and stir over medium heat until thick and bubbly. Reduce heat and cook two minutes more. Remove from heat and stir about a cup of the pudding into the egg yolks, beating as you do to prevent the eggs from cooking. Pour them back into the saucepan and cook an additional two minutes. Remove from heat and add vanilla. Pour into baked pie shell.
• 2. In a mixing bowl, beat egg white and cream of tartar until soft peaks form. Gradually add in sugar as you are beating and beat until stiff and glossy. Spread over pie sealing meringue to pie crust. Bake in 350 oven until golden brown.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (2.9/5)

Steps:

• Preheat oven to 325. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator.

CHOCOLATE-PUDDING MERINGUE PIE

Steps:

• Heat oven to 350°F.
• Mix milk, 1/3 cup marshmallow creme, pudding mix and chocolate in medium saucepan. Bring to boil on medium heat, stirring constantly. Pour into crust; cover with plastic wrap pressed onto surface of pudding to prevent skin from forming.
• Beat egg whites and cornstarch in large bowl with mixer on high speed until foamy. Gradually beat in remaining marshmallow creme. Continue beating until stiff peaks form. Sift cocoa powder over beaten whites; beat on high speed until well blended. Remove plastic wrap from pudding; spoon egg white mixture over warm pudding; spread to edge of crust to seal.
• Bake 12 to 15 min. or until meringue is lightly browned. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.

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!

NO-BAKE CHOCOLATE CREAM PIE WITH TOASTED MERINGUE

Steps:

• Pie:
• Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5-8 minutes. Remove from heat.
• Meanwhile, process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot). Transfer to a medium bowl.
• Add 1/2 cup brown butter and a pinch of salt to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9" pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes.
• Brush the bottom of crust with 2 oz. melted chocolate; return to refrigerator.
• Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining 6 oz. chocolate to custard and remaining 1/2 cup brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours.
• Meringue and assembly:
• Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).
• Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue, if desired.
• Do ahead
• Pie with meringue can be made 1 day ahead. Chill.

CHOCOLATE MERINGUE PIE

Steps:

• For the beginner's pie crust: Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
• Flour a clean work surface and a rolling pin. Place the dough disk in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
• Ease the pastry into a 9-inch pie plate. Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate. For a simple decorative edge, press the tines of a fork around the folded pastry. To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough. Chill until firm, about 30 minutes.
• To blind-bake the crust, preheat the oven to 425 degrees F.
• Crumple a piece of parchment paper, and then lay it out flat over the bottom of the pastry. Weight the paper with pie weights, dried beans or uncooked rice; this will keep the unfilled pie crust from puffing up in the oven. Bake for 20 minutes. Remove from the oven and remove the paper and weights. (You can reuse the rice or beans for blind-baking a number of times.) Return to the oven and bake the empty shell until a deep golden brown, about 10 more minutes (for 30 minutes total).
• For the filling and meringue: While the pie crust is warm, brush the bottom with the melted chocolate and set aside.
• In a saucepan, combine 1 cup of the milk and the granulated sugar. In a bowl, combine the remaining 1 cup of milk, the cocoa powder and flour and whisk thoroughly to combine. Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering. Slowly add the milk-flour mixture and stir to combine. Bring to a boil. Add the egg yolks, whisking constantly, and heat until it returns to a boil. Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat. Pour the mixture into the baked pie crust. Set aside to cool completely and set, about 2 hours at room temperature or 1 hour refrigerated.
• Preheat the oven to 500 degrees F.
• To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt. Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy. Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
• To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust. Bake until golden brown, 3 to 5 minutes. Using a serrated knife, cut the pie into wedges and serve.

NO BAKE WHITE CHOCOLATE LEMON MERINGUE PIE BARS

Steps:

• - Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper ( leaving a 2-inch /5 cm overhang on two sides ).
• - In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate until ready to use.
• - In a large microwave safe bowl combine condensed milk , butter and salt.
• - Microwave on high for 3 minutes. It will be very bubbly.
• - Add the chocolates chips or chopped chocolate.
• - Stir well until all the chocolate is melted and the mixture is really smooth.
• - Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
• - On top of the cookie crust, spread evenly to the edges of the prepared pan. Smooth the top. Sprinkles marshmallows on top and press lightly to make sure it will stick to the bars.
• - Refrigerate or freeze until completely set.
• - Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to and then cut into 25 squares.

CHOCOLATE PIE WITH NO WEEP MERINGUE

Steps:

• 1. For Pie: Beat Egg Yolks. Add Milk, Stir Until Mixed. Sift Sugar, Cocoa, Flour and Salt. Add To Egg Milk Mixture. Cook Till Thickened, Add Vanilla and Margarine, Pour Into Baked 8" Pie Crust.
• 2. Meringue: In Sauce Pan. Mix 1 Tbs. Cornstarch,2 Tbs. Sugar, 1/2 Cup Water. Cook Until Clear, Set Aside. In Mixing Bowl Add Pinch Of Salt To 3 Egg Whites. Whip Until Peaks Form, Add Cornstarch Mixture. Beat Until Creamy. Add 6 tbs. Sugar Gradualy. Beat Until Creamy And Stiff. Pile On Pie To Edges. Bake At 325 Until Brown. It will Take A While To Brown.

CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE

Steps:

• For crust: Combine flour and salt in food processor.
• Add chilled shortening and pulse until grainy.
• With machine running, drizzle in ice water until dough masses together.
• Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
• Meanwhile, prepare filling by beating egg yolks in a saucepan.
• Stir in sugar, salt, cornstarch, and buttermilk.
• Cook over medium heat, stirring constantly, until mixture is thickened and boils.
• Remove from heat; stir in 3 oz melted chocolate.
• Add butter and vanilla, stirring until butter melts.
• Place wax paper over filling and refrigerate until cold.
• Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
• Place in 9-inch pie pan and trim edges.
• Lightly line crust with foil and fill with rice or beans.
• Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
• Remove from oven and cool completely on wire rack.
• Once crust is cool, evenly spread chilled filling into crust.
• Preheat oven to 400°F.
• For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
• at a time and continue to beat until stiff but not dry.
• Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
• Mound on top of filling, sealing edges of crust.
• Bake 5-10 minutes, or until meringue is lightly browned.
• Chill thoroughly before serving cold.