What You Need:
1 partially baked pie crust
1/2 C + 1 1/2 T of sugar, divided
1 T + 2 t of flour
1 T of unsweetened cocoa powder
1/4 t of salt, divided
1/2 C of whole milk
1 large egg yolk
1 oz. semisweet chocolate, chopped fine
1 T of unsalted butter, cut into pieces
1/4 t + 1/8 t vanilla extract, divided
1 large egg white, at room temperature
1/8 t of cream of tartar
How to Make It:
Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.
Add the milk and egg yolk and whisk until blended in.
Place the pan over medium heat.
Whisk constantly and cook for 5 minutes or until the mixture becomes thick and bubbly.
Remove the pan from the heat and whisk in the chocolate and butter.
Place the pan back on the heat and whisk constantly until the melted and smooth.
Remove the pan from the heat again and whisk in 1/4 t of the vanilla.
Quickly mix together the meringue while the pie filling is still hot.
Put the egg white into a mixing bowl and beat on medium speed until foamy.
Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.
Beat on high speed until soft peaks form.
Gradually beat in the sugar until stiff peaks from
Spread the pie filling into the crust.
Mound the meringue onto the filling spreading to seal around the edges.
Form peaks in the meringue.
Bake 16 minutes or until the meringue is a golden brown.
Cool the pie on a wire rack that is placed away from any air drafts.
Makes 8 servings
Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Then spread it quickly over the hot filling and affix it securely to the pan sealing it over the filling. Always cool meringue in a draft free area to keep it from weeping.
What You Need:
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