Chocolate Meringue Pie
A thing of beauty and a chocolate lover’s delight
We tried simpler recipes, but they don’t seem to tolerate the heat of the topping. Besides, this Chocolate Meringue Pie has a wonderful taste that always satisfies.
Honestly, professional caterers seldom make pie crust from scratch. Read about how we do it, and how you can save lots of time too:Caterer’s Pie Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 8 people, a total of one pie.
Read about Party Food Quantities to plan for more or less.
1 - 9/10 pie crust, baked
1-1/2 cup white sugar
2 tablespoons cocoa
2 tablespoons flour
3 eggs yokes for the pie
1-1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tarter
ver little salt
1/2 teaspoon vanilla
1/3 cup sugar
Preheat oven to 425°
Use a double boiler, or put a heat-proof mixing bowl over a medium saucepan with boiling water on the stove.
Combine the sugar, cocoa, flour, mixing well, milk, and then the egg yokes. Cook in the double boiler, wisking away, until it thickens.
Add the vanilla and butter, stir it through, then pour into the baked crust. Use your pie crust, or learn how we do it the easy and fast way:Caterer’s Pie Secrets
Cool the pie in the refrigerator for 20 minutes, so that the pie filling sets a bit.
The Meringue - there are easier ones, but this one is delicious and durable:
Combine the water, cornstarch and 2 tablespoons of sugar in a small saucepan over med heat. Site constantly, until the the sugar and starch are dissolved, and the liquid clears. Remove from heat and allow to cool in the refrigerator.
Using an electric mixer, beat the egg whites, vanilla and cream of tarter until it just begins to thicken. Then add the sugar and continue beating until peaks form.
Spread the meringue on the pie using the back of a large spoon. We create a pattern by lifting the back of the spoon and forming peaks of meringue on the pie.
Carefully lift the pie into the upper shelf of your oven and bake for 4-5 minutes, or until the peaks of meringue are browned.
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