Chocolate Meringue Pie from Scratch
A while back I was reading a story about a local restaurant chain, Pioneer Pies, and how they were closing their doors. I was reminded that the art of pie making is quickly becoming a lost art. What used to be a weekly and even daily dessert is now reserved for holidays.
Even then, it is our Aunts, Mothers, and Grandmothers who make those pies every year. With recipes available at the click of a mouse, family recipes are being set aside to try out new ones that have hundred of likes with 5 ingredients or less. I finally decided to pull out my recipe book, and made my grandmother’s Chocolate Meringue Pie.
This Chocolate Meringue Pie is a sweet cream pie in a homemade crust with light as air meringue piled high. At my first bite I could close my eyes and the taste sent me back to my grandmother’s dining room. I could picture nearly every detail of one of my childhood holidays.
From the smells of her kitchen and the feel of the wall furnace that I used to stand in front of to the sound of the chimes of Grandpa’s clock. The laughter and the click clack of dominoes on the being played on the kitchen table. As much as I love quick and easy recipes, sometimes we just need a taste from my past.
Making the Chocolate Meringue Pie From Scratch:
There’s a few steps to making a pie, but it is so worth it! I’ve included a pie crust recipe just in case you don’t already have one. If you have one you love, be sure to send it or comment on Facebook! I love trying new recipes out.
There is some debate on the type of binder best for pies. You can use shortening, butter or even butter flavored shortening. I like shortening for cream pies, butter for pecan pies, butter flavored shortening for a pot pie. For this pie, the chocolate adds tons of flavor and the crust doesn’t take center stage. You can make your favorite crust recipe. I did stick to the shortening crust!
I love using a pastry blender because it saves me time, but you can use a fork if you don’t have one. Once you’ve baked your pie crust you’re ready to start making your filling.
Adding the Filling:
The directions for this pie filling are surprisingly straightforward. If it’s your first time to make a cream pie you’ll want to note you need to temper your egg yolks to keep them from curdling. To do this, beat eggs in a separate small bowl from your warm chocolate mixtures.
Then, simply add a small amount of your hot mixture to your slightly beaten egg yolks. Stir and slowly add more of the hot chocolate mixture, a small amount at a time. After the eggs have warmed up and a good amount of chocolate has been incorporated into the eggs, go ahead and add your yolk mixture to your saucepan.
When finished, add the chocolate mixture to your cooked pie crust!
Making Meringue– For Beginners!
Next comes That Delicious Meringue!
First, you will want to make sure you allow your egg whites to come to room temperature. If you’re using a hand mixer use a stainless steel or glass bowl. Beat your room-temp egg whites until you have stiff peaks.
This can take a few minutes depending on the mixer setting. Another tip is to make sure you’re utilizing the “whisk” attachments if you have them for your particular mixer. You can also use a stand mixer if that’s what appliance you have. Definitely use that whisk attachment!
You’ll know you have stiff peaks when you can lift your mixer beaters and a tall peak forms from the egg whites and does not fall. The Meringue is then ready to spread on top of the hot pie. Make sure you seal the edges against the crust as it will shrink a bit as it bakes. Keep an eye on your oven for this dessert, since the meringue can actually burn– ruining the look of the pie altogether! A nice golden edge on the top of the meringue is what we are going for.
Be sure to check out the recipe for full details! If this is your first time making a meringue pie and it turns out great, feel free to share a photo on Facebook!! Thanks for Reading!
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- Single Pie Crust
- 1 1/3 Flour
- 1 tsp salt
- 1/2 C shortening
- 4-6 Tbsp cold water
- 1 1/4 C Sugar
- 1/2 Flour
- 1/4 tsp Salt
- 3 C Milk
- 3 oz cocoa
- 4 Eggs
- 3 Tbsp Butter
- 1 1/2 Tsp Vanilla
- 9 in baked pie shell
- 5-6 egg whites- allow to come to room temperature prior
- 1/2 tsp cream of tartar
- 2 tsp vanilla
- 3 Tbsp sugar
Sift flour and salt into mixing bowl. Cut in shortening with fork or pastry blender until texture of small balls. Drizzle Cold water over mixture by the tablespoon. Stir to form a ball. Cover with plastic wrap and allow to rest for 5 minutes. Turn out onto floured surface. Roll out in to 1/4" thickness and transfer to pie plate.
If using crust for cream pie poke all over, including sides, with fork and bake at 350 for 10 minutes or until pasty begins to puff up.
Have baked pie shell prepared.
Separate egg whites from egg yolks. Set whites aside for meringue.
In a medium saucepan combine sugar, flour, salt, and cocoa. Gradually stir in milk while cooking over medium heat, stirring constantly until thickened and bubbly. Reduce heat. Cook and continue to stir 2 more minutes. Remove from heat. Temper slightly beaten egg yolks with small amount hot mixture, and add to pan. Add butter and vanilla to mixture. Stir until butter is melted and pour directly into baked pie shell.
Cover hot filling with meringue sealing edges.
Bake 350* 12-15 minutes until golden brown.
Whip room temperature egg whites with mixer until stiff peaks form. Add cream of tartar (vanilla, and sugar until mixed. Top desired concoction, sealing to crust edges, and bake at 350 for 10-15 minutes or as directed.)
Amount Per Serving: Calories: 698Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 119mgSodium: 646mgCarbohydrates: 90gFiber: 4gSugar: 40gProtein: 16g