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Meringue Chocolate Pie

Holidaycooking's picture
  Pastry shell 2
  Egg whites 3
  Vinegar 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Semisweet chocolate pieces 6 Ounce
  Egg yolks 3
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
For pastry shell
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Cold water 4 Tablespoon

Prepare and bake pastry; cool.
In small mixer bowl combine egg whites, vinegar, and cinnamon.
Beat with electric mixer to soft peaks.
Gradually add the 1/2 cup sugar, beating to stiff peaks.
Spread over the bottom and up the sides of the baked pastry shell.
Bake in a 325°F oven for 15 minutes.
Remove from oven and cool on rack.
Meanwhile, melt chocolate in a saucepan over low heat; cool to room temperature.
In a bowl beat together egg yolks and 1/4 cup water till blended.
Gradually stir in the melted and cooled chocolate.
Spread 1/4 cup of the chocolate mixture over the meringue.
Chill 1 hour.
Beat whipping cream and the 1/4 cup sugar to soft peaks.
Fold half of the whipped cream into the remaining chocolate mixture.
Carefully spread over the chilled pie.
Spread the remaining whipped cream in a 6-inch circle atop chocolate mixture.
Refrigerate 4 hours or overnight.
Top with chocolate curls, if desired.
Pastry Shell: In mixing bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt.
Cut in 1/3 cup shortening till the size of small peas.
Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork.
Push to side of bowl.
Repeat with 2 to 3 tablespoons more cold water till all is moistened.
Form dough into ball.
On a lightly floured surface roll dough to a 12-inch circle.
Place in a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate; flute edge.
Prick bottom and sides of shell with fork.
Bake in 450°F oven for 10 to 12 minutes.
Cool on wire rack.

Recipe Summary

Difficulty Level: 
Bit Difficult
Lacto Ovo Vegetarian

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Meringue Chocolate Pie Recipe