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1149 - Chocolate Meringue Pie #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1149 - Chocolate Meringue Pie #

(by Shirley McNevich)

1 - 3.75oz. box Jell-O chocolate pudding/pie filling (NOT INSTANT)
2 TBSP Domino's dark brown sugar
1/2 of one square Baker's unsweetened baking chocolate
2 cups milk
2 eggs

2 TBSP butter
1/4 tsp. cream of tartar
1 - 9" pie shell dough (baked and cooled)
2 TBSP white sugar

In a saucepan add chocolate pudding mix, brown sugar and unsweetened
chocolate--add 2 cups milk--stir. Separate the egg yolks from the egg whites
(save egg whites for later)--add the egg yolks to a cup and beat with a fork.
Add beaten egg yolks to the milk mixture--put the saucepan with the milk
mixture on the stove over medium heat--cook and stir constantly until milk
mixture is boiling. Once boiling, remove saucepan from heat and add the
butter--stir until mixed. Let the mixture cool for 10 minutes (stir it now and
then while it's cooling). In a mixer add egg whites--beat on high speed until
they are foamy. Slowly add the white sugar to the egg whites--beat. Add
cream of tartar to egg whites--beat until stiff peaks are formed. Pour
chocolate mixture into BAKED pie shell. Scoop egg white mixture (meringue)
on top of the chocolate mixture--use a spatula to spread the meringue so you
can't see any of the chocolate--go right up and on the baked pie dough. Wet
you index finger, start in the center of the pie, and start making a spiral in the
meringue. Bake at 425 degrees for 5-10 minutes or until meringue is lightly
browned. Cool completely, then refrigerate.


 

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