Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 3 Ratings

An intensely flavored chocolate filling in tender pastry, topped off with a fluffy meringue, creates a luscious treat for the dessert table.

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
30 mins
cool:
1 hr
chill:
3 hrs
total:
5 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside.

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  • For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan.

  • Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm.

  • For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

  • Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Nutrition Facts

499 calories; fat 27g; cholesterol 137mg; saturated fat 13g; carbohydrates 60g; insoluble fiber 2g; protein 9g; vitamin a 437.3IU; vitamin c 0.6mg; sodium 152mg; calcium 111.1mg; iron 3.2mg.
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