Chocolate Meringue Pie

The light fluffiness of meringue is hard to resist. Combine it with a rich dark chocolate pudding and a flaky pastry shell and there are very few things that come close. This pie turned out extremely well, but it was not the easiest of all our ventures - take note of our suggestions before attempting!

We started with a standard pie crust recipe from one of our favorite blogs, Smitten Kitchen. In our Apple Pie ventures we quickly learned the value of keeping pie dough cool to make it easier to work with so we are steadfast in keeping it in the fridge until the moment we are ready to use it. Roll the dough out and line the pie pan - bake the crust before you add the filling, but don't forget to weigh it down! 

 

Combine 1 cup of sugar, 2 tablespoons cocoa powder (we used dark), 2 tablespoons of flour, a pinch of salt, 2 egg yolks and 1 cup of milk (we suggest doubling the recipe). Whisk these over medium heat, making sure to stir constantly. The mixture should thicken up, on it's own, but if you're having trouble, add a tablespoon of butter and turn up the heat before adding cornstarch. Add a teaspoon of vanilla and pour into the precooked pie shell.  

 

Finally, it's time for the meringue! Whip the egg whites leftover from earlier (we suggest adding at least two more) until they are foamy. Give this plenty of time! Slowly add 1/4 cup of sugar and continue to whip the mixture. When combined, spread the meringue over the chocolate and bake at 400 degrees for 5 minutes.

 

The complete recipe is here but be sure to consider some of the changes we suggest to have the best meringue pie possible!