Serve a slice of pure decadence with our chocolate meringue pie. A rich chocolate custard filling, flaky pie crust and fluffy meringue topping will have your guests ooohing and aaahing.
Instructions
1
Prepare the crust
2
On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate. Trim to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the dough for 30 minutes. Preheat your oven to 425°F. Editor’s Tip: If you’re bored of the same crimped pie edge, try a new decorative pie crust design.
3
Parbake the crust
4
Line the unpricked crust with a double thickness of aluminum foil. Fill the foil with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the crust edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Return the crust to the oven, and bake until the bottom is golden brown, three to six minutes longer. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 350°.
5
Whip up the meringue
6
Using a hand mixer or stand mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, and continue to beat until a stiff and glossy meringue forms. Editor’s Tip: Before starting this step, make sure all your equipment is cleaned and dried thoroughly. Any fat or food on the equipment will inhibit your meringue from whipping up.
7
Create the filling
8
In a saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually add the milk to the saucepan while whisking. Cook and whisk the mixture over medium-high heat until thickened and bubbly. Reduce the heat, and cook, whisking, for two more minutes. Remove the saucepan from heat. Slowly whisk about 1 cup of the hot filling into the egg yolks. Return the egg yolk mixture to the saucepan, and bring to a gentle boil. Cook, whisking, for two minutes. Remove the saucepan from heat, and whisk in the vanilla. Pour the hot filling into the pie crust. Immediately spread the meringue evenly over the hot filling, sealing the meringue to the pie crust. Bake until the meringue is golden brown, 12 to 15 minutes.
9
Cool the pie
10
Let the pie cool on a wire rack until set, one to two hours. Refrigerate leftovers. Editor’s Tip: To make precise, clean cuts, run your knife under hot water, then make your pie slices.
