SCOTT PEACOCK'S CHOCOLATE MERINGUE PIE
Scott Peacock is a famous Atlanta restaurateur and chef and he's known for his homey, southern dishes like buttermilk biscuits and well, this PIE! This was published in the May 2010 issue of Better Homes and Gardens. His secret to a great meringue is beating the egg whites by hand. This takes just 3 or 4 minutes longer but you get more volume and there's less risk of overbeating. This is the ideal chocolate pie, chocolaty and beautiful, and it will be the talk of the potluck. Serve it as a dessert or a luxurious afternoon reward. This one takes me back to Grandma's house, where there were always chocolate pies, homemade ice cream and hydrangeas in full bloom in the summertime. Note: for Scott's pie pastry recipe, go to BHG.com/americanclassics/piepastry. Cooking time includes preparing pie filling and meringue as well as baking time.
Provided by Epi Curious
Categories < 4 Hours
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Before you start: The secret to this desert is to have your ingredients measured and ready. It makes the process move along quickly. Prepare your favorite baked pastry shell. Cool on wire rack. Separate the egg yolks from the whites. Preheat the oven to 350 degrees.
- Make custard: In a medium saucepan over medium heat, bring 2-1/2 cup of the milk almost to simmering (watch closely so milk doesn't boil). Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. In a second bowl, combine 1 cup sugar, the flour, cocoa powder and 1/2 teaspoon kosher salt; whisk in egg egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan.
- Bring to boiling: Over medium-high heat, cook and stir mixture until it comes to a full boil. You want large bubbles from the middle, and while you're whisking, be sure to get the whisk into the corners and weep the bottom so you won't have to worry about scorching -- which would require starting over! Boil for 30 seconds and remove from heat.
- Fill pie shell: Whisk in chocolate and butter until melted and smooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed. There is a good chance there will be tiny pieces of cooked egg in your custard. Straining them out is a small, easy step that makes a big difference.
- Prepare egg whites: Wash both bowl and whisk. Dry them with a clean towel. Any grease is going to give you trouble in a big way. Set whites - in bowl - over a bowl of hot (110 degrees F) water. You'll get more volume. Five minutes should do it. Keeping your elbow firmly against your side, whisk rapidly until white begin to mound. Move only your wrist. Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk until whites are moist, glossy and do not slide when bowl is inverted. Plan on 7 or 8 minutes the first few time you try this. Tips of the whites should curl over slightly when whisk is lifted from the bowl.
- Cover the pie with the meringue: Turn meringue out all at once on top of hot pie filling. With spatula, spread meringue from center to edges, making sure meringue seals to crust all the way around. Bake 15 minutes at 350 degrees or until top is golden. Ovens vary, and if you overbake, the meringue can weep.
- Cool on wire rack for one hour. Refrigerate at least two hours before serving. Store leftovers (as IF!) in the refrigerator.
- Note: If you don't want to whip the egg whites by hand, you can use an electric mixer on medium-high speed. :-).
Nutrition Facts : Calories 449.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 94, Sodium 355.9, Carbohydrate 57.2, Fiber 3.2, Sugar 34.8, Protein 9
MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
GRANDMA THELMA'S CHOCOLATE MERINGUE PIE
I got this from my grandmother-in-law. She has had this recipe for a long time and everyone raves about them.
Provided by Beachbunnymom
Categories Pie
Time 27m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, mix together cocoa, sugar, flour, cornstarch.
- Slowly mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low. Cook about 2 more minutes while stirring occasionally. Remove pan from heat.
- Stir about one cup of the hot filling into the egg yolks then mix it back into the hot filling.
- Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes.
- Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 351.8, Fat 11.6, SaturatedFat 5.2, Cholesterol 85.3, Sodium 174.4, Carbohydrate 56.9, Fiber 1.7, Sugar 35.5, Protein 6.8
CHOCOLATE MERINGUE PIE (THE BEST EVER)
We've tried a bunch of chocolate pie recipes from here, but none can hold a candle to this one that I grew up with from the Foods a la Louisiane book (from the Louisiana Women's Farm Bureau). It's easy, not too sweet and inexpensive. Also, using a high quality vanilla makes a huge difference.
Provided by OKC3094
Categories Pie
Time 35m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 12
Steps:
- Filling: Combine sugar, flour, cocoa and salt in a saucepan.
- Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
- Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
- Meringue: Preheat oven to 350.
- In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
- Bake for 12 to 15 minutes or until browned.
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