BEA'S CHOCOLATE MERINGUE PIE
Another church cookbook find. I have made this pie many, many times and my family still requests it when we have family night. I like this b/c it's not too sweet but yet sweet enough. *Add 1 additional tbsp of cocoa if you want it more chocolately. I like the fact that there is not so much flour in the filling. I have found that...
Provided by Bea L.
Categories Chocolate
Number Of Ingredients 13
Steps:
- 1. Bake pie crust and cool completely. Sometimes I use a graham cracker crust instead. Try that sometime because it is equally good in the graham crust. Melt butter in medium-size saucepan. Add milk/vanilla & egg yolks. Mix together the dry ingredients then add to mixture in saucepan and slowly boil until it thickens, stirring constantly. You know it's ready when it starts to form the thick bubbles like frog eyes. (I remove from heat and add 1/2 tsp of vanilla at this point but this is optional). Pour into baked crust & cover custard with plastic wrap while making meringue. This keeps custard warm & prevents film between custard & meringue.
- 2. Make meringue. Remove plastic and spread meringue onto pie. Return to oven to brown meringue. Cool before serving. TIP: I always make my meringue while the custard is cooking. This way I can go ahead and put it on the hot custard.
- 3. NOTE: For coconut pie--- omit cocoa & add 2/3 to 3/4 cups of coconut.
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