Ingredients: |
Ingredients: Pie Filling* (Makes one 9-inch pie)
2-1/2 cups milk
3 squares unsweetened baking chocolate (melted),
OR use 4 Tbsp unsweetened baking cocoa
2 Tbsp white flour
3 Tbsp cornstarch
1 cup + 1 Tbsp white, granulated sugar
3 cups white flour
1/2 tsp salt
4 large egg yolks, slightly beaten
2 Tbsp butter
1-1/2 tsp vanilla
*Double the recipe for 2 pies
Meringue Topping (Tops two 9-inch pies)
4 large egg whites, at room temperature
pinch of salt
1/2 tsp cream of tartar
1/2 cup white, granulated sugar
Pie Crust** (Makes 4 crusts)
1-1/2 tsp salt
1-1/4 cups Crisco [vegetable shortening]
6 Tbsp ice water
1 egg
1 Tbsp white vinegar
1 tsp baking powder
**Only a bottom crust is required for this pie.
Note: Crust should be made first. Store-bought, refrigerated, pre-made crusts may be used in lieu of homemade.
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Directions: |
Directions:
Step 1. Pie Crust (Crust should be made first. Store-bought, refrigerated, pre-made crusts may be used in lieu of homemade.)
Preheat oven to 400° Fahrenheit. Combine flour, salt, and Crisco together in a bowl and mix together until crumbly; set aside. In a separate bowl, mix together ice water, egg, vinegar, and baking powder (add baking powder to this last). Pour this into the crumbly mixture, integrate it well (but don’t overwork it). Roughly line a 9-inch pie pan with the dough, refrigerate for 30 min., then roll out dough and fit to pie pan. Prick the bottom before baking. Bake at 400° Fahrenheit for 16-18 minutes, until golden brown. Remove from oven and allow to cool.
Step 2. Pie Filling
In a small sauce pan, heat the milk and unsweetened chocolate together (do not boil), stirring until milk and chocolate are smoothly blended. In a medium sauce pan, combine the flour, cornstarch, sugar, and salt. Stir in the milk and chocolate mixture and cook over low heat, stirring constantly, until thick. Add egg yolks and continue to cook, stirring, for about 3 minutes. Add butter and vanilla, stirring until smoothly blended. Remove from heat and pour into baked pie crust. Top with meringue (see below).
Step 3. Meringue
Preheat oven to 325° Fahrenheit. In a large bowl, preferably stainless steel or glass, beat the egg whites and a pinch of salt on low speed with an electric mixer until frothy. Add the cream of tartar and beat mixture on medium until egg whites are fluffy and large bubbles form around the edges. With the mixer running, add sugar a little at a time, until it is completely incorporated into the egg white mixture. Continue beating until peaks are firm, but still glossy. Spoon the meringue onto the hot pie filling and decorate with small peaks as described above. Bake for 15 to 20 minutes, until meringue peaks are golden brown. Remove from oven and allow to cool.
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Personal
Notes: |
Personal
Notes: This recipe originated with my great, great aunt (circa 1911), and has been a family favorite through each generation. It’s considered a staple, and always graces the table at all our family gatherings.
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This recipe for Rich Chocolate Meringue Pie is from