Chocolate Meringue Pie for dessert?
As many couples do, Tim and I have shared special childhood memories, especially about food, since starting What the Forks for Dinner? One of Tim’s memories is about his Aunt Marge. For years she made Tim and his twin brother Chocolate Meringue Pie for their birthdays. It was always a special treat.
So, in honor of Aunt Marge’s birthday tradition, I wanted to attempt a Chocolate Meringue Pie.
In all my ?? years, I have never made meringue pie. I know crazy right? I always thought they were a lot of trouble, and well, I love whipped cream. But, I wanted to make a special treat for Tim….he works hard and deserves it <3
I searched, and searched, and finally found a recipe. I made just a few adjustments to Stacy Lyn’s Game and Garden.
My biggest reason to try Stacy’s recipe, the picture on Pinterest looked scrumptious. Then, when I read the recipe, I knew I had found the perfect Chocolate Meringue Pie.
Well……I did change a couple of things. I used Hersey’s Special Dark Chocolate. We love dark chocolate! The recipe called for chocolate chips, which I did not have…..so I used white chocolate. I’m not sure if it made any difference, but it didn’t hurt.
I also made mini pies. I like the idea of individual baby pies…..they are just cute as can be. Since the filling was enough to fill a large pie, and I have a small pie plate, I made one that probably would serve two in addition too my baby pies.
A couple of tips for baking a pie crust;
- Seal the crust with an egg wash ( 1 egg whisked with 1 tablespoon water). This will make a crust that does not get soggy.
- Be sure and line the crust with foil or parchment and pour beans, rice or pie weights on top. This makes sure the crust will not shrink into the bottom of the pie plate.
- Bake for around 15 minutes, then remove the foil/parchment and what ever you use as weights.
- Return the pie to the oven and bake until golden brown. If making a meringue, where it will return to he oven slightly under cook the crust so it will not be too brown.
With the following tips…..thank you Stacy, my pie was perfection.
Tips to ensure the perfect meringue:
- All your equipment needed to be squeaky clean, no oil or anything thing else in the bowl of the mixer.
- No yolk can be mixed with the egg whites
- Room temperature egg whites make a fluffier meringue .
- Putting the meringue on the filling while the filling is piping hot will allow the egg whites to “cook” onto the filling.
- Seal the meringue to the crust. This way your meringue will not separate from the pie. I think the eggs shrink a little as they cook.
- Make sure that the pie is cool before placing in the refrigerator or condensation will form on the meringue.
All the tips and the recipe with the afore mentioned adjustments made a truly scrumptious Chocolate Meringue Pie. So, in honor of Aunt Marge and Pi (3.144444) day, which happens to be tomorrow…..tonight we eat pie!!
- Pre-baked 10 inch pie crust
- 4 egg whites (keep the egg yolks for the pie filling)
- ½ teaspoon cream of tartar
- ⅓ cup superfine sugar
- 1 teaspoon vanilla
- Chocolate Pie Filling
- 1 cup sugar
- 3 rounded tablespoons dark cocoa powder
- 3 rounded tablespoons flour
- pinch of salt
- 4 eggs (separated)
- ½ stick butter
- 2 cups milk
- ¼ cup white chocolate chips
- 1 teaspoon vanilla
- Extra cocoa or chocolate shavings for garnish
- Preheat the oven to 375 degrees.
- For the meringue, separate the egg whites from the egg yolks.
- Set aside the egg yolks. The egg whites should be room temperature before beginning to prepare the meringue.
- Beat egg whites in a stand mixer or by hand if you prefer until soft peaks form (the meringue will stand, but will still look a little frothy).
- Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.
- For the filling, mix dark cocoa, flour, and sugar in a medium-sized sauce pan.
- In a separate bowl, whisk egg yolks, salt, and milk.
- Stir the wet mixture into the dry ingredients in the saucepan.
- Cook at medium heat until thick, about 5 minutes.
- Stir in the white chocolate chips, vanilla, and butter. Pour into pre-baked pie crust.
- Gently mound the meringue over hot filling sealing the meringue to the crust.
- Bake the pie in the 375 degree oven until meringue is golden brown. Be careful not to overcook the meringue.
- Remove the pie from the oven and allow to cool.
- Once the pie is cool, tent tin foil over the top of the pie and refrigerate.