Chocolate Meringue Cream Pie
Recipe: #20511
August 08, 2015
Categories: Desserts, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day Mothers Day, Thanksgiving, Oven Bake, Chocolate, Pies, more
"This pie that has been making an appearance at our Christmas and Thanksgiving table every year since I can remember. Adapted from the original Betty Crocker Cookbook."
Original is 7 servings
Ingredients
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- CHOCOLATE CREAM FILLING
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- FOR THE MERINGUE
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Nutritional
- Serving Size: 1 (372.7 g)
- Calories 1032.4
- Total Fat - 63.6 g
- Saturated Fat - 28.2 g
- Cholesterol - 1819 mg
- Sodium - 398 mg
- Total Carbohydrate - 85.9 g
- Dietary Fiber - 1.3 g
- Sugars - 66.1 g
- Protein - 30.7 g
- Calcium - 350.1 mg
- Iron - 5.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.3 mg
Step by Step Method
TO MAKE THE CHOCOLATE CREAM FILLING
Step 1
Mix sugar, cornstarch, cocoa and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Step 2
Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Step 3
Stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 24 hours or crust may become soggy).
Step 4
Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.
TO MAKE THE MERINGUE
Step 5
Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
Step 6
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (Peaks should form when you pull up with a spoon} Do not under beat. Beat in vanilla.
Step 7
Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue.
Step 8
Bake at 400° for 8-12 minutes. Cool slightly. Serve.
Tips
No special items needed.
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