Rich Chocolate Meringue Pie
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 20 minutes
Cook time: 23 minutes
Servings: Makes 1 (9-inch) pie
Ingredients
- 1¼ cups sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup All-purpose flour
- 2½ cups whole milk
- 4 egg yolks
- 2 tablespoons Butter
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie shell, baked according to package directions
- Mile-High Meringue (recipe below)
Mile-High Meringue
- 5 egg whites, room temperature
- ½ teaspoon cream of tartar
- 10 tablespoons sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 325°.
In a large saucepan, whisk together sugar, cocoa, and flour; whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil; boil, whisking constantly, for 3 minutes. Remove from heat, and whisk in butter and vanilla until melted. Pour mixture into baked pie shell.
Spread Mile-High Meringue (recipe below) onto hot filling, sealing to edge of crust.
Bake for 23 minutes. Let cool completely on a wire rack. Cover and refrigerate for up to 2 days.
Mile-High Meringue
In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar, and beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla, beating just until combined. Use immediately.