Ingredients
- 1 (9-inch) pie shell (deep-dish, baked and cooled)
- CHOCOLATE CREAM FILLING
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1/2 teaspoon kosher salt
- 4 tablespoons unsweetened baking cocoa
- 3 cups half and half (or half whole milk and half & half)
- 4 egg yolks (slightly beaten)
- 3 tablespoons butter
- 2 teaspoons vanilla
- FOR THE MERINGUE
- 4 egg whites (keep cold until ready for use for best results)
- 1/4 heaping teaspoon cream of tartar
- 7 Tablespoons sugar
- 1/2 teaspoon vanilla (I prefer to use clear vanilla so it doesn’t discolor the meringue)
How to Make
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TO MAKE THE CHOCOLATE CREAM FILLING
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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.
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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.
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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).
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Step 4: Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.
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TO MAKE THE MERINGUE
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Step 5: Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
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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.
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Step 7: Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue.
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Step 8: Bake at 400° for 8-12 minutes. Cool slightly. Serve.
We hope you enjoy this recipe!
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