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    You are in: Home / Recipes / Chocolate Cream Meringue Pie Recipe
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    Chocolate Cream Meringue Pie

    Chocolate Cream Meringue Pie. Photo by Bay Laurel

    1/2 Photos of Chocolate Cream Meringue Pie

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    Total Time:

    Prep Time:

    Cook Time:

    54 mins

    35 mins

    19 mins

    Carole Reu's Note:

    Chocolate

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 pie shell, pre-baked

    FILLING

    MERINGUE TOPPING

    Directions:

    1. 1
      FILLING:.
    2. 2
      Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk.
    3. 3
      Cook over medium heat, stirring constantly until mixture boils; remove from heat.
    4. 4
      Stir half of the mixture into beaten egg yolks; return egg mixture to saucepan.
    5. 5
      Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute.
    6. 6
      Remove from heat and stir in butter and vanilla.
    7. 7
      Cool for 10 minutes.
    8. 8
      Pour into pre-baked pie shell.
    9. 9
      MERINGUE TOPPING:
    10. 10
      Heat oven to 350°F.
    11. 11
      In small mixing bowl, beat egg whites and cream of tartar until foamy.
    12. 12
      Gradually add sugar and beat until stiff peaks form.
    13. 13
      Spread this on warm pie filling, carefully sealing to the edges of crust.
    14. 14
      Bake 5 to 8 minutes or just until meringue is lightly browned.
    15. 15
      Cool to room temperature; chill for several hours.

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    Ratings & Reviews:

    • on June 13, 2010

      55

      I didn't put the Meringue on top of the pie because we don't like it, but make it as a Chocolate Cream Pie... We LOVED this pie! Thick and rich chocolate. Perfect with some Cool Whip on top... Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2012

      35

      This didn't turn out good for me either, same as Katybird. I followed the recipe exactly. I made sure to stir continuously using a wooden spoon in a non-stick pan on medium heat and I couldn't even let it come to a boil as it was thickening up so much it was pulling away from the pan. So I went ahead and put half into a bowl with the egg yolks stirred well return egg mixture to pan, still stirring continuously it was starting to smooth out but then before it could reach boiling point, it started thickening up so much it was pulling away from the pan again and cramping my hand. Please give me suggestions as to what may have caused this or how to prevent that from happening should I try and make it again in the future. Thanks, Regina

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009

      55

      This turned out really good and was a big hit with our resident chocolate lovers at Christmas dinner. A couple notes: I made it the night before and left it in the fridge overnight. I used 4 egg yolks instead of 3 in the filling and 1% milk. The finished pie had a little bit of syrupy liquid in it. Apparently this is from the meringue and is completely normal, it did not change the taste of the pie at all. I also used a store bought graham cracker pie crust which worked just fine. It set almost immediately and cut into real slices. Great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Chocolate Cream Meringue Pie

    Serving Size: 1 (169 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 456.0
     
    Calories from Fat 210
    46%
    Total Fat 23.3 g
    35%
    Saturated Fat 11.4 g
    57%
    Cholesterol 101.3 mg
    33%
    Sodium 425.1 mg
    17%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 2.3 g
    9%
    Sugars 34.8 g
    139%
    Protein 7.8 g
    15%

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