Marge's Chocolate Pie With Meringue
|Milk||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Egg yolks||4 Large (At Room Temperature)|
|Egg yolks||4 Large, reserve the whites for the meringue (at room temperature)|
|Unsalted butter||4 Tablespoon|
|Pastry for double crust pie||1⁄2|
|Double pie crust||1⁄2|
|Hot water||1⁄4 Cup (4 tbs)|
|Egg whites||4 Large (at room temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Preheat the oven to 350°F.
Coat a 9-inch pie pan with nonstick cooking spray.
Roll out the pastry dough and fit into the prepared pie pan.
Line the pastry with aluminum foil and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove the crust from the oven and discard the pie weights and aluminum foil.
Gently heat the milk in a large saucepan over low heat until bubbles form around the edges.
In a medium bowl combine the 1 cup sugar, flour, cocoa powder, and salt.
Slowly add the dry ingredients to the heated milk, stirring constantly.
In a small bowl, lightly beat the egg yolks.
Add 2 tablespoons of the hot milk mixture to the eggs and mix well.
Then add all of the eggs to the milk mixture and stir over low heat until thickened.
Remove from the heat and stir in the butter and vanilla.
Pour the filling into the baked pie shell.
Combine the cornstarch and hot water in a small saucepan placed over low heat.
Stir until dissolved, then remove from the heat and let it cool.
Beat the egg whites with the cream of tartar in the bowl of an electric mixer until soft peaks form.
Add the 1/2 cup sugar and cornstarch and continue beating until stiff peaks form again.
Fold in the vanilla and spread the meringue on top of the warm chocolate filling, making sure it reaches all the way to the edges of the pie crust.
Bake for 8 to 10 minutes, or until the meringue is lightly browned.
Cool completely and refrigerate before serving.
The pie is best served the same day it is made.