Nanas Chocolate Meringue Pie Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees. Bake Pie Crust until golden brown.
• 2. Mix cocoa, half and half, sugar, egg yolks, and Vanilla. Bring to a boil.
• 3. Mix cornstarch with a little water and add to the boiling cocoa mixture. Cook until thickened. Por into pie shell.
• 4. FOR MERINGUE TOPPING Beat egg whites and the 3 tablespoons sugar until a stiff peak forms. Place on top of pie & bake until lightly browned.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With a fork in a large bowl, thoroughly mix the sugar, salt, cocoa, and corn starch. (Mixture will be the color of sand.)
• 3. With a spoon, cream butter into mixture.
• 4. Beat egg yolks until foamy; add milk to egg yolks and mix thoroughly.
• 5. Stir egg yolks and milk mixture into the sugar, salt, cocoa, corn starch, and butter mixture, stirring until very well mixed.
• 6. Cook in an uncovered sauce pan, over low heat, stirring constantly until boiling. You don't want to scramble the eggs in the mix, so do keep it on low heat. It takes time to bring this to a boil--be patient and don't overcook. Turn down heat to simmer, stirring occasionally, and cook until thick.
• 7. Remove from heat, stir in vanilla, and let stand 10 minutes.
• 8. Pour into two 9-inch pie shells and allow to cool.
• 9. Use the 6 egg whites to make meringue topping.
• 10. MERINGUE TOPPING: Add 1/2 tsp cream of tartar and beat the whites until frothy. Add 12 T granulated sugar, a little at a time, until stiff peaks are formed. With a spoon, put mounds of meringue around the edge of the pie filling. Spread to touch inner edge of crust all the way around. Heap remainder of meringue in center of pie and spread to meet the rest of the meringue.
• 11. Slide the pie into oven preheated to 325 degrees. Cook 15 to 20 minutes, or until meringue is set and soft brown on peaks. For added browning, you can broil the meringue, but watch it very carefully--it does not take long to burn meringue.
• 12. Remove pie from oven and set on a rack to cool for about 20 to 30 minutes. Slice and enjoy the best "ruined" chocolate pie you've ever tasted. :)

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.