• 15 Ratings

Here's a delicious chocolate twist to the popular pie. Serve this yummy recipe during Christmas or for any special occasion.

Source: Better Homes and Gardens
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Chocolate Meringue Pie

Ingredients

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Directions

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  • Prepare Baked Deep-Dish Pastry Shell. Reduce oven temperature to 300 degrees F. Meanwhile, place egg whites in a large bowl. Let stand at room temperature for 30 minutes.

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For filling:
  • In a medium saucepan, stir together granulated sugar and cornstarch. Stir in milk and chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Cover and keep hot.

Instructions Checklist
Instructions Checklist
For meringue:
  • Beat egg whites with an electric mixer on low speed until foamy. Add 1 tablespoon of the powdered sugar and the cream of tartar; beat until combined. Gradually add the remaining powdered sugar, 1 tablespoon at a time, beating on high speed about 8 minutes or until stiff, glossy peaks form (tips stand straight).

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  • Pour hot filling into pastry shell. Immediately spread meringue over hot filling, carefully sealing to edge of pastry to prevent meringue from shrinking. Using a small spoon, swirl meringue to create large peaks.

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Instructions Checklist
  • Bake for 30 minutes. Reduce oven temperature to 275 degrees F. Bake about 50 minutes more or until meringue is golden brown and set when gently shaken.

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  • Cool on a wire rack for 2 hours. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 10 servings.


Baked Deep-Dish Pastry Shell

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (5 to 7 tablespoons total), until all is moistened. Shape into a ball.

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Instructions Checklist
  • On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 14-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-1/2- to 10-inch deep-dish pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 8 to 10 minutes more or until golden brown. Cool on a wire rack.

Reviews

15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 1.0 stars
11/27/2019
Adding this for the frustration experienced trying to just access the other reviews - to no avail