Ingredients
Scale
- Pre-baked 10 inch pie crust
- Meringue
- 4 egg whites (keep the egg yolks for the pie filling)
- 1/2 teaspoon cream of tartar
- 1/3 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)
- 1/2 stick butter
- 2 cups milk
- 1/4 cup white chocolate chips
- 1 teaspoon vanilla
- Extra cocoa or chocolate shavings for garnish
Instructions
- 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.