Chocolate meringue pie

Chocolate meringue pie


  • three/4 cup sugar
  • five tablespoons baking cocoa
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups entire milk
  • three massive egg yolks, area temperature, beaten
  • one teaspoon vanilla extract
  • one pastry shell (9 inches), baked
  • three huge egg whites, space temperature
  • 1/4 teaspoon cream of tartar
  • six tablespoons sugar


  • In a saucepan, mix sugar, cocoa, cornstarch and salt slowly include milk. Cook and stir above medium-higher heat till thickened and bubbly. Reduce heat cook and stir 2 minutes much more. Get rid of from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and deliver to a gentle boil. Cook and stir two minutes. Eliminate from the heat and stir in vanilla. Pour sizzling filling into pie crust.
  • For meringue, immediately beat egg whites with cream of tartar until finally soft peaks type. Gradually include sugar and continue to beat right up until stiff and glossy. Spread evenly more than hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or till golden.

I have been generating this recipe which was handed down from my Mother many years in the past. The problem men and women are obtaining with runny filling is not boiling vigorously adequate. These guidelines say boil gently for two minutes, when in truth you need to boil vigorously for two minutes stirring continually in purchase to get it to set up effectively. And, to hold the meringue from weeping, I use a recipe that consists of marshmallow fluff in my meringue. Tastes far better too!

So yummy! I made this for my husband’s birthday a few years ago since Chocolate merengue is his favorite. He absolutely loved it! I have been generating it for him since.

If you know how to make banana pudding from scratch, this recipe is for you. If you use quick, I would skip this recipe. This pie is best!

I followed the recipe exactly and the pie came out ideal! First pie I’ve manufactured in a lot of years.

Just like my grannie’s pie! Ive made it twice now, zero troubles!!

This is the recipe I have been looking for. I’ve produced three pies so far, and all have turned out best. My grandmother created superb chocolate pies, and she would inform me the elements but not the amounts. When I came across this recipe, I knew I’d identified the one she used. Thanks! Enjoy the pie and the memories revisited when eating it.

Pie turned out superbly and the filling was smooth and thick when I manufactured it, but when I lower into it to serve dinner visitors final evening it had turned to liquid I did temper the eggs. I’ve racked my brain as to why that would took place I truly feel relatively better being aware of I wasn’t the only a single that had a liquid pie. I can’t figure this one particular out! Taste was great. otherwise it was a catastrophe.

The directions are the difficulty. The cause SI several folks have running filling is since the directions ought to say to TEMPER THE EGGS BY Placing A CUP IF THE THICKENED FILLING INTO THE YOLKS While STIRRING THEM VIGOROUSLY. THEN Place THE YOLK MIXTURE INTO THE POT AND Carry on TO COOK IT, Stirring continuously for . minutes. The unique instructions depart out returning the egg yolk mixture to the pot.

DON’T Get THE Opportunity. I practically produced a log in just so I could fee this pie. I followed the instructions to a tee, and I don’t even want to wait for this factor to chill, I just want to throw it all in the trash without even tasting it. Total liquid at the leading. Your grandma was appropriate to apologize. Chocolate instantaneous pudding in a pie crust would have had a far better assessment. So disappointing. Please eliminate this recipe.

RUNNY. We are seasoned pie makers. How is it that this is runny for several individuals who manufactured it, and best for really a number of others.

Joss Whedon

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