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Indulge in the Decadent Delight of Chocolate Meringue Pie
Description
Overview: Savor the heavenly combination of rich chocolate filling and light, airy meringue in this classic dessert. The buttery, flaky crust perfectly complements the silky chocolate and the slightly toasted meringue topping, creating a luxurious treat that will impress any chocolate lover.
Ingredients
Pie Crust:
All-purpose flour: 1 1/4 cups
Salt: 1/2 tsp
Unsalted butter, chilled and diced: 1/2 cup
Ice water: 3-4 tbsp
Chocolate Filling:
Granulated sugar: 1 cup
Unsweetened cocoa powder: 1/2 cup
Cornstarch: 1/4 cup
Salt: 1/4 tsp
Whole milk: 2 cups
Egg yolks, lightly beaten: 3
Unsalted butter: 2 tbsp
Vanilla extract: 1 tsp
Meringue:
Egg whites, room temperature: 3
Cream of tartar: 1/4 tsp
Granulated sugar: 1/2 cup
Vanilla extract: 1/2 tsp
Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
Step 3: Roll out the dough and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights. Bake for 12-15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden. Set aside to cool.
Step 4: In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Step 5: Remove from heat and whisk about 1/2 cup of the hot mixture into the egg yolks. Pour the tempered yolks back into the saucepan and cook for 2-3 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Pour the filling into the prepared crust and set aside.
Step 6: For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Beat in the vanilla extract.
Step 7: Spread the meringue over the hot filling, sealing the edges to the crust. Use a spatula to create decorative swirls and peaks.
Step 8: Bake the pie for 12-15 minutes, or until the meringue is lightly browned. Cool completely on a wire rack before serving.
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 75 minutes
Servings
Servings: 8
Notes
For a cleaner slice, dip your knife in hot water and wipe it clean between each cut. Store any leftover pie in the refrigerator, loosely covered with plastic wrap, for up to 3 days.
Nutritional Information (Optional)
Calories: 450
Fat: 20g
Carbohydrates: 65g
Protein: 8g
Serving Suggestions
Serve chilled with a dollop of whipped cream and a sprinkle of grated chocolate for an extra touch of decadence.
FAQs
Q: Can I use a store-bought pie crust?
A: Yes, you can use a pre-made pie crust to save time, but homemade will provide the best flavor and texture.
Q: How do I prevent my meringue from weeping?
A: To minimize weeping, make sure to spread the meringue over the hot filling and seal the edges to the crust. Also, avoid overbaking the meringue.
Q: Can I make this pie in advance?
A: While the pie is best enjoyed the day it’s made, you can prepare it up to 1 day ahead. Store it in the refrigerator and add the meringue topping just before serving.
Q: What can I use instead of whole milk?
A: You can use 2% milk or a non-dairy alternative like almond or soy milk, but the filling may be slightly less rich.
Q: How do I know when the chocolate filling is thick enough?
A: The filling should be thick enough to coat the back of a spoon and hold its shape when you run your finger through it.
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utowired
The chocolate meringue pie recipe provides a comprehensive guide to creating a decadent dessert, featuring a rich chocolate filling and a light, airy meringue topping. The recipe is clearly structured, with a detailed ingredient list, step-by-step instructions, and helpful notes on preparation and serving.
To ensure success, the recipe highlights key techniques such as tempering the egg yolks, sealing the meringue to the crust, and tips for preventing meringue weeping. It also offers suggestions for make-ahead preparation and ingredient substitutions.
Overall, this recipe equips home bakers with the knowledge and confidence to create a show-stopping chocolate meringue pie that is sure to impress family and friends.
