CHOCOLATE CREAM MERINGUE PIE
Make and share this Chocolate Cream Meringue Pie recipe from Food.com.
Provided by Carole Reu
Categories Pie
Time 54m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 456.1, Fat 23.4, SaturatedFat 11.4, Cholesterol 101.3, Sodium 425.1, Carbohydrate 56.4, Fiber 2.4, Sugar 34.8, Protein 7.8
CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE
This chocolate cream pie is rich and slightly tangy. The melted chocolate folded into the meringue is a nice accent to the creamy and rich chocolate filling. A nice summer time dessert. (Prep time includes chill time)
Provided by Cooking to Perfecti
Categories Pie
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 549.5, Fat 29.7, SaturatedFat 13, Cholesterol 118.3, Sodium 520.2, Carbohydrate 66.5, Fiber 3.8, Sugar 39.9, Protein 11.1
MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
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.
QUICK CHOCOLATE MERINGUE PIE
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321 g, Fat 15 g, Protein 7 g
GRANDMA'S CHOCOLATE MERINGUE PIE
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
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