Chocolate Meringue Cream Pie
Ingredients
| 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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