| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 1 hr |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup solid vegetable shortening
- 3 to 4 tablespoons ice water
- 3 egg yolks
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 cups milk, scalded
- 2 square (1-ounce each) unsweetened chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 8 tablespoons sugar
- 1/3 cup water
- Pinch salt
- 3 egg whites
Instructions
- Make the crust:
- In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
- Make the filling:
- In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
- Make the meringue:
- Preheat the oven to 350 degrees F.
- In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 522 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 9 g |
| Cholesterol | 72 mg |
| Sodium | 299 mg |
Reviews
My wife and I made this recipe. It turned out great but we had to make a few modifications. First we ended up using 8 to 10 Tbs of ice water for the pie crust because the recipe didn’t ask for enough. Then we used 1 cup cream and 2 cups skim milk like R Nesbit suggested for the filling and that set up the thickness great. Finally we couldn’t get the meringue recipe to work so we redid it omitting the water and cornstarch and just using egg whites salt and sugar like a classic meringue. With those changes you will make a delicious pie.
The recipe does not specify which type of milk to use, but I know from personal experience with making various pudding/custard type desserts that skim milk will not set. Thankfully I had a little heavy cream in the fridge left over from Christmas cooking and did a mixture of 1 cup cream with 2 cups skim milk. It was perfect. I’ve never heard of making meringue this way but it turned out perfect. I cheated on the pie crust because who really has time to make a pie crust these days? Although I’m sure the homemade crust in this recipe would have been better, frozen pie crust did just fine. Chocolate Meringue Pie is my husband’s favorite dessert and he said this was one of the best he’s ever had. Will definitely make this one again! =
Made this for Thanksgiving and got rave reviews. I can say it is the best chocolate meringue pie I’ve ever had. It was just the right consistency- firm but not solid. The meringue perplexed me, since I’d never made it that way before, but it really was foolproof. One tip- we made the chocolate filling first with skim milk, which we always use. It never got solid enough. So we had to do it again with whole milk. That time it worked great. I’m making it again today for my husband’s birthday “cake” as requested.
Made this for my chocolate loving son-in-law…..it was a hit! BUT….he doesn’t like meringue topping, so I offered RediWhip instead…….but the pie was wonderful!
I was very disappointed. the meringue recipe I have used before. The pudding never go thick and set up. we had to serve in a bowl. I cooked and cooked the pudding and it was picure perfect but the pudding would not set up for cutting.
I had never made meringue using cornstarch but it really added a smoothness not always found. The chocolate filling was perfect. If you can follow a recipe, this pie is really easy and your friends and family will love love love it!
I cheated on the pie crust, but the meringue turned out great and the chocolate was awesome! The family like it!