As it turns out, this morning I woke up thinking of Chocolate Meringue Pie. My all-time favorite recipe comes to me via the ultimate baker, my mom. Now ladies, I know that you will be tempted to take the quick and easy way out by buying a crust already made. DON'T DO IT! I give you the recipe for the perfect crust, and the best part is that you never have to break out the rolling pin!
Happy Baking!
Chocolate Meringue Pie
Mix together the following in a heavy duty pan on the stove:
2 Tbl. flour
2 Tbl. cornstarch
1 1/3 cups sugar
3 Tbl. cocoa
dash of salt
Next, add
1 tsp. vanilla
3 egg yolks
1 Tbl. butter
2 cups of milk
Cook everything until thick (about 15-20 minutes). Let it boil for about 3 minutes. Don't forget to stir! Dump it in your very first no-fuss homemade pie crust.
Recipe for crust:
In a mixing bowl, combine the following.
1 1/2 cups flour
1/2 cup oil
1/4 cup milk
1/2 tsp. salt
Stir it all together. Don't worry, it is supposed to be greasy. Mash it all out into a pie plate with your fingers. Try to make it look pretty (mine never does, but it doesn't stop people from eating it) and prick the bottom with a fork. Bake for about 15 minutes at 375 degrees.
Now, on to my favorite part-the meringue!
You've got 3 leftover egg whites. If you want to add more, that's your business. I use what I have. Beat those suckers to death. You are more of a goddess than I if you do it by hand. Why torture yourself? When they get nice and stiff, add in 2 Tbl. of sugar per egg white. If you are using my recipe, that comes out to 6 Tbls. Beat that for a few minutes, dump in a bit of vanilla, and plop it on top of the chocolate pie.
My grandmother swears that the secret to keeping a pie meringue from "weeping" is to put it on a warm filling. It usually works out for me. You can toss it all in the oven to brown the peaks.
Now, it isn't as pretty as Mom's, but it sure is tasty!
