Fudge Meringue Pie Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

Steps:

• Mix up butter and cookie crumbs and press into a baking pan - 8x8 or 9x9 work well. It helps to cover pan first with foil and cooking spray first. At 350 degrees, bake crust for fifteen minutes while preparing filling.
• In a small bowl, place one cup of white chocolate chips and set aside.
• With remaining three cups of white chocolate chips, place them in a medium saucepan over medium low heat. Add the sweetened condensed milk, stirring, until melted and milk is combined.
• While chips and sweetened condensed milk heats and heats in pan, microwave and heat, on 50% power, the other bowl of chips for about 1-2 minutes, stirring each 30 seconds.
• As the sweetened condensed milk and chips melt, add lemon extract and food coloring. Working quickly, pour over crust. Meanwhile, stir melted chips from microwave and fluff together (microwave for a few minutes more if needed).
• Next, drop spoonfuls of chip/fluff mixture into the pie crust on top of the lemon and swirl into the top. Allow the pie to cool on the counter somewhat then place in the fridge to chill completely until set. Cool on counter for about 10-15 minutes and then chill until set.
• Notes from site: If the cookies you're using for the crust are particularly buttery, you won't need to use as much butter, and vice verse. Use your judgement. The crust should come together easily when you press it into the pan - if not, add a bit more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.