Cocoa powder and chopped chocolate give this classic chocolate pie double the chocolaty good .
The ultimate indulgence for hot chocolate fan , this classic chocolate meringue Proto-Indo European formula has a little something for everyone — a crisp , buttery piecrust , velvety cocoa filling , and a unclouded - as - airmeringue toppingthat ’s bake until absolutely gold brownness . The counterpoint texture and change levels of sweetness make it severe to resist a 2d gash .
Our Tips for the Best Chocolate Meringue Pie
For the most luscious , eye - catching chocolate meringue pie , keep these tip in mind :
Ingredients
Pastry for a Single - Crust Pie
1½cupsall - purpose flour
¼tsp.kosher common salt
Credit: Andy Lyons
¼cupshorteningorlard
¼cupbutter , cut up , orshorteningorlard
¼cupice water
weft and Topping
3largeeggs
3cups wholemilk
1cupgranulated sugar
⅓cupall - purpose flour
2tablespoonsunsweetened drinking chocolate powder
½teaspoonkosher salt
3ouncesunsweetened chocolate , finely chopped
3tablespoonsunsalted butter
21/2teaspoonsvanilla extract , divide
¼teaspooncream of tartar
¼teaspoonkosher table salt
6tablespoonssuperfine granulated sugar
Directions
Mix the Dough
In a medium bowl , stir together flour and common salt . Using a pastry dough blender , edit out in shortening and butter until pieces are pea size . Sprinkle 1 tablespoon of the ice water over part of the flour intermixture ; toss gently with a fork . press moistened lettuce to side of arena . reprise with extra ice water , 1 tablespoon at a time ( 1/4 to 1/3 cup totality ) , until all of the flour mixture is moistened . Gather mixture into a ball , kneading lightly until it holds together .
Roll and Bake
Preheat oven to 450 ° F . On a softly flour open , use your hands to more or less flatten pastry clod . axial motion pastry into a 12 - inch roofy . furrow a 9 - inch pie plate with pastry dough circle . lop and crimp edge . Do not prick pastry . Line pastry dough with a double thickness of foil . Bake 8 instant . Remove foil . Bake 2 to 3 minutes more or until crust is prepare and dry . Remove from oven ; prepare onto a wire rack to cool .
Chocolate Meringue Pie Filling
Separate Eggs
Separate testicle yolks from Caucasian . Preheat oven to 350 ° F .
Prepare the Custard
For custard , in a medium saucepan over medium estrus , bring 2 - 1/2 cups of the milk almost to simmering ( keep an eye on closely so Milk River does n’t boil ) . Meanwhile , in a intermediate bowling ball , whisk broom stay 1/2 cupful milk into the 3 bollock yolks . In a second pipe bowl immix 1 cup sugar , the flour , cocoa powder , and 1/2 teaspoon kosher salt ; whisk in egg egg yolk smorgasbord until fluid . Gradually whisk in hot milk ; return the mixture to saucepan .
Bring to a Boil
Over average - high high temperature cook and call down mixture until it come to a full furuncle . Boil for 30 seconds and remove from heat .
Transfer Filling to Shell
whisk off in chocolate and butter until melted and legato . put forward in 2 teaspoons vanilla extract . Strain mixing through a sieve , pushing it through with a spatula as involve . Pour the chocolate take into the fain pastry scale .
Heat Egg Whites
Wash both bowl and whisk broom . primed whites - in bowling ball - over bowling ball of hot ( 110 degree F ) water supply . Let stand 5 minutes .
Whip Meringue
In a large bowl , with 12 - column inch or larger wire whisk broom , shell egg whites tardily until foamy . whisk broom in remaining 1/2 teaspoon vanilla , cream of tartar , and 1/4 teaspoonful salt until well blended .
Add Sugar
Whisk by hand or with an electric mixer on intermediate - high speed until whites begin to mound . whisk broom in superfine dough , 2 tablespoons at a fourth dimension , sprinkling the gelt over the whole sports stadium . Continue to whip 7 to 8 minutes or until White are damp , glossy , and do not slide when bowl is turn back . The tips of egg white should curl over slightly when whisk is lifted from roll .
Top and Bake
twist meringue out all at once on top of raging pie filling . With spatula spread meringue from center to edges making certain meringue sealing wax to crust all the mode around . Bake 15 minutes at 350 ° F or until top is favorable ; do not overbake . nerveless on telegram rack for 1 minute . Refrigerate at least 2 hours before serving . Store leftovers in refrigerator . make 8 service .
How To Store Chocolate Meringue Pie
burnt umber meringue pie is best served on the twenty-four hour period it ’s made . If you do have remnant slices , get across loosely with pliant wrap or transfer to an airtight container , and refrigerate for up to two days . preceding that point , you may notice the meringue and filling will set about to lose their structure .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a daily diet . 2,000 large calorie a day is used for general nutrition advice .
