Old-Fashioned Chocolate Meringue Pie

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and cubed – 1/4 teaspoon salt – 1/4 cup ice water

For the Chocolate Filling: – 1 cup granulated sugar – 1/3 cup unsweetened cocoa powder – 3 tablespoons all-purpose flour – 1/4 teaspoon salt

– 2 cups whole milk – 4 large egg yolks, lightly beaten – 2 tablespoons unsalted butter – 1 teaspoon vanilla extract

For the Meringue: – 4 large egg whites, at room temperature – 1/4 teaspoon cream of tartar – 1/2 cup granulated sugar – 1/2 teaspoon vanilla extract

Prepare the Pie Crust: – In a food processor, pulse the flour and salt together. – Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

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– Gradually add the ice water while pulsing until the dough comes together. – Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

– Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim any excess and crimp the edges. Prick the bottom with a fork. – Preheat the oven to 375°F (190°C). Blind bake the crust for 15-20 minutes or until golden brown.

Make the Chocolate Filling: – In a medium saucepan, whisk together sugar, cocoa powder, flour, and salt. – Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.

– Temper the egg yolks by gradually adding some of the hot chocolate mixture to them, then whisk the tempered yolks back into the saucepan. – Continue cooking and stirring until the mixture reaches a pudding-like consistency.

Prepare the Meringue: – In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. – Gradually add sugar, a tablespoon at a time, beating until stiff peaks form. – Beat in vanilla extract.

Bake the Pie: – Preheat the oven to 350°F (175°C). – Bake the pie for 12-15 minutes or until the meringue is golden brown. – Allow the pie to cool completely before serving.

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