CHOCOLATE MERINGUE PIE
I have had this recipe for about 25 years. Sometime when I want a real heavy chocolate taste I use an additional (1/2 block) of Baker's semi-sweet chocolate square and combine it with the other chocolate already in this recipe. I usually grate the chocolate square up because it melts easier. It's a great pie either way. I have used many different meringue recipes (see the one listed under my Lemon Meringue pie recipe), but this one is the one listed in my file for this particular pie. You could even top it with Cool Whip and some grated chocolate.
Provided by Judy Welch @working925
Categories Pies
Number Of Ingredients 12
Steps:
- Mix sugar,flour, cocoa and salt. Add part of milk(to make a thick paste). Add egg yoks and beat well, then add rest of milk. Cook, stirring constantly, until thick. Add vanilla and butter when nearly done. Remove from heat and pour into cooled pie shell. Cover with plastic wrap directly on the filling. ( This helps to keep a film from forming on the filling while you are making the Meringue.)
- Meringue: Beat the egg whites and vanilla until frothy. Gradually add the sugar a tsp. at a time until stiff peaks form.
- Remove plastic wrap from pie filling and spread on the meringue covering entire pie sealing the edges(sealing the edges keeps meringue from shrinking after it's cooked). Return to oven and bake at 325 degrees for 25 minutes or until meringue is golden brown.
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