Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Deep Chocolate Meringue Pie
- Mouth-wateringly good served warm or cold.
- 1-1/2 cups sugar
- 1/2 cup cocoa powder
- 1/4 tsp. Salt
- 1/2 cup flour
- 4 eggs, separated
- 2 cups whole milk
- 1 tsp. Vanilla extract
- 9" baked pie shell, cooled
- Meringue (recipe not included)
Heat oven to 350. Sift together the sugar, cocoa, salt and flour in
Mixing bowl and set aside. Separate all four eggs. Set egg whites
Aside in large bowl for the meringue. Put the yolks in a heavy
Saucepan and beat well with a fork or whisk. Then stir in the
Sifted dry ingredients alternately with the milk, adding just a
Little at a time to keep mixture smooth.
Cook mixture over medium heat, and add vanilla when it begins to
Boil. Boil, stirring constantly, until mixture thickens. Remove
From heat; beat out any lumps that may have formed. Pour into baked
Pie shell and top with meringue while filling is still hot. Bake
Until meringue is lightly browned, 12 to 15 minutes.
Note: To avoid a "weeping" meringue, do not allow the filling to
Cool before putting on the meringue
Although this recipe calls for whole milk, I have used 2-percent
Milk with very good results.