Recipe by conniecooks
Rich chocolate filling nestled in a shell of meringue. Cooking time does not include four hours of refrigeration. This is best started early in the day. So yummy.
Top Review by Peg Bingham
Served for Easter dinner - huge hit! These are great instructions for making a fool-proof meringue shell. It was time consuming but it is made ahead & ready when you are. Everyone asked for the recipe!
- 3 egg whites (at room temperature)
- 1⁄4 teaspoon cream of tartar
- 3⁄4 cup sugar
- 1⁄2 teaspoon vanilla extract
- 2 ounces unsweetened chocolate
- 3 tablespoons water
- 3 egg yolks
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1 1⁄2 cups whipping cream
- 1 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 250°F.
- In a small bowl beat egg whites and cream of tarter until soft peaks form.
- Gradually sprinkle in sugar 2 Tbsp at a time.
- Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
- Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
- Spoon into a greased nine inch pie plate, smooth till evenly distributed.
- Using the back of a spoon pile meringue up at the sides to form a shell.
- Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
- Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
- Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
- Remove from heat and set aside.
- In large bowl at medium speed beat cream with vanilla until soft peaks form.
- Gently fold into chocolate mixture.
- Spoon mixture into meringue shell.
- Refrigerate 4 hours or until filling is set.