Chocolate Meringue Cream Pie


  • 1 (9inch) pre-baked pie crust, fresh or frozen
  • 2 ozs unsweetened baking chocolate
  • 3/4 cups sugar
  • 1/4 cup flour
  • 2 cups milk, scalded
  • 2 egg yolks, beaten
  • 1 tsp vanilla extract
  • 2 tbs unsalted butter
  • 3 large egg whites, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 6 tbs superfine sugar
  • Prepare the pie shell according to package directions. Cool completely.
  • Melt the chocolate in the top of a double boiler set over simmering water.
  • Add the sugar and flour and mix well.
  • Slowly add the hot milk to the chocolate mixture, stirring constantly.
  • Cook, stirring frequently for 20 minutes or until thickened.
  • Stir in a small amount of the hot custard into the egg yolks.
  • Combine the egg yolk mixture with the mixture in the double boiler.
  • Cook for 2 minutes more.
  • Remove the pan from the heat. Add the vanilla and butter, and mix well.
  • Turn the filling into the pie shell.
  • Preheat the oven to 350 degrees. While the filling is hot, prepare the meringue.
  • Beat the egg whites, vanilla and cream of tartar until the mixture holds stiff peaks.
  • Gradually add the sugar, 1 tbs at a time, beating until very stiff and glossy. All the sugar must be dissolved.
  • Spread the meringue over the hot filling, sealing the edge to the crust.
  • Bake for 12 to 15 minutes or until golden brown.
  • Cool and chill until serving.

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