Chocolate Cream Pie With Chocolate Meringue

READY IN: 2hrs 30mins




  • For crust: Combine flour and salt in food processor.
  • Add chilled shortening and pulse until grainy.
  • With machine running, drizzle in ice water until dough masses together.
  • Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
  • Meanwhile, prepare filling by beating egg yolks in a saucepan.
  • Stir in sugar, salt, cornstarch, and buttermilk.
  • Cook over medium heat, stirring constantly, until mixture is thickened and boils.
  • Remove from heat; stir in 3 oz melted chocolate.
  • Add butter and vanilla, stirring until butter melts.
  • Place wax paper over filling and refrigerate until cold.
  • Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
  • Place in 9-inch pie pan and trim edges.
  • Lightly line crust with foil and fill with rice or beans.
  • Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
  • Remove from oven and cool completely on wire rack.
  • Once crust is cool, evenly spread chilled filling into crust.
  • Preheat oven to 400°F.
  • For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
  • at a time and continue to beat until stiff but not dry.
  • Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
  • Mound on top of filling, sealing edges of crust.
  • Bake 5-10 minutes, or until meringue is lightly browned.
  • Chill thoroughly before serving cold.