Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to the package instructions and let it cool.
3. In a saucepan, combine 1 cup of sugar, cornstarch, cocoa powder, and salt. Gradually stir in the milk until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
5. Remove from the heat. In a small bowl, beat the egg yolks. Gradually stir in about 1 cup of the hot mixture.
6. Pour the egg yolk mixture back into the saucepan and bring to a gentle boil. Cook and stir for 2 minutes.
7. Remove from the heat and stir in the butter and vanilla extract.
8. Pour the chocolate filling into the cooled pie crust.
9. In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
10. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until stiff peaks form.
11. Spread the meringue over the hot filling, sealing the edges to the crust.
12. Bake for 12-15 minutes or until the meringue is golden brown.
13. Cool the pie on a wire rack for 1 hour.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 105mg
- Sodium: 200mg
- Carbohydrates: 56g
- Fiber: 2g
- Sugar: 41g
- Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Granulated sugar can be substituted with coconut sugar or honey.
- Unsalted butter can be substituted with coconut oil or vegan butter.
Variations:
- Add chopped nuts or chocolate chips to the filling for added texture.
- Use a graham cracker crust instead of a traditional pie crust.
- Top the meringue with shaved chocolate or cocoa powder for added flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating for the meringue.
- Use a glass or metal mixing bowl for the meringue as plastic bowls can retain oil and prevent the egg whites from whipping properly.
- To prevent the meringue from shrinking, spread it over the filling while it is still hot.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the meringue with cocoa powder or powdered sugar for added presentation.
Garnishes:
- Top the pie with whipped cream or fresh berries.
Pairings:
- Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the meringue is weeping or separating from the filling, it may be due to undercooking or overbeating the egg whites.
- If the filling is too thin, it may be due to undercooking or not enough cornstarch.
Food safety advice:
- Make sure to cook the filling to a temperature of 160°F to ensure the eggs are fully cooked and safe to eat.
Food history:
- Meringue pies have been around since the 1600s and were originally made with a lemon filling.
Flavor profiles:
- Rich chocolate filling with a light and fluffy meringue topping.
Serving suggestions:
- Serve the pie chilled or at room temperature.
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Taste: Rich, Sweet, Chocolatey, Creamy, Fluffy