Chocolate Cream Pie With Chocolate Meringue
This chocolate cream pie is rich and slightly tangy. The melted chocolate folded into the meringue is a nice accent to the creamy and rich chocolate filling. A nice summer time dessert. (Prep time includes chill time)
- Ready In:
- 2hrs 30mins
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 6 tablespoons shortening, chilled and cut into pieces
- 2 -3 tablespoons ice water
- 3 large egg yolks
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 2 cups buttermilk
- 3 ounces unsweetened chocolate, melted
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 4 egg whites (or 3 large)
- 1⁄2 teaspoon cream of tartar
- 5 -6 tablespoons sugar
- 1 ounce unsweetened chocolate, melted and at room temperature
- 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.
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Okay, I made the pie. I found the texture was perfect. I got a firm filling by cooking it just a tiny bit longer. The richness was off the scales. It was a bit too rich for me. In my former career I was the baker for a restaurant. I will use the recipe again but cut back to 2 ounces of chocolate instead of 3.Reply
Wonderful Pie, I was so pleased with the results. DH had requested this to go with Easter Brunch and everyone raved about it and the rich, creamy chocolate flavor. I left out the chocolate in the meringue as I was afraid of what it'd do to the whites - but next time will diffently try it. I followed another reviewers suggestion regarding doubling the cornstarch for a firmer pie and it couldn't have turned out any better. Thanks Elaine for a recipe that I'll be using from now on.Reply
This filling is really tasty. I used dark chocolate and substituted fat free half and half for the buttermilk. Because of this substitution, the pie didn't set as firmly so next time I'll try doubling the cornstarch to see if that helps. The taste was great, and went well with the chocolate wafer crust I prepared it for.Reply
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