Coffee Meringue Pie
photo by BachFromTheDead
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
1 pie
- Serves:
- 10
ingredients
-
FOR THE CUSTARD
- 4 egg whites
- 1 egg
- 591.47 ml very strong coffee
- 591.47 ml milk
- 59.14 ml flour
- 59.14 ml cornstarch
- 157.80 ml sugar
- 59.14 ml dark chocolate
- 4.92 ml salt
-
FOR THE CRUST
- 2 egg yolks
- 118.29 ml cocoa powder
- 118.29 ml confectioners' sugar
- 354.88 ml all-purpose flour
- 207.01 ml very cold butter, diced small
- 7.39 ml salt
- 118.29 ml milk chocolate, melted
-
FOR THE MERINGUE
- 3 egg whites
- 59.16 ml sugar
- chocolate shavings, to top
- ground coffee, to top
directions
- FOR THE CUSTARD: In a lg saucepan, bring milk and coffee to slight boil. Quickly whisk in egg/eggwhites, one at a time. Quickly whisk in flour, cornstarch, sugar, and salt; whisking after each addition until well incorporated. Whisk in chocolate.
- Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.
- FOR THE CRUST: Sift together cocoa pwder, confectioners sugar, flour, and salt. Cut in the butter and rub together with fingertips until crumbly. Rub in egg yolk until well-incorporated, kneading until a slight dough forms.
- Butter/flour a 9-inch cake pan and press dough into pan to make a crust form. Bake at 350 degrees farenheit for 6-8 minutes (it will darken), scour the bottom with melted chocolate and set aside until needed.
- FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.
- ASSEMBLING/BAKING THE PIE: Pour the custard into the crust and top with meringue. Bake at 325 degrees farenheit until meringue is golden at the edges, about 12-20 minutes. Sprinkle with ground coffee and chocolate shavings and refrigerate for at least 8 hours before serving. Eat cold.
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