Cookies, Candy & Desserts |
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Chocolate Meringue Pie - 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
Mix dry ingredients in a medium saucepan. Add remainder of ingredients and mix well with beater until cocoa is completely dissolved. Cook over medium-high heat until thickened, stirring constantly. Pour into baked pie shell.
Beat egg whites and cream of tartar until peaks form. Add 4 to 5 tablespoons of sugar and continue beating. When it looks glossy, add vanilla and mix in well.
Top pie with meringue and bake at 400 until peaks begin to brown.
- 1 pie crust (9 inch)
- 2 tablespoons cocoa
- 2 tablespoons cornstarch
- 8 ounces evaporated milk
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup condensed milk, sweetened
- 4 egg yolks
- 3 egg whites
- ¼ teaspoon cream of tartar
- 5 tablespoons sugar
- 1 teaspoon vanilla
PREPARATION
Mix dry ingredients in a medium saucepan. Add remainder of ingredients and mix well with beater until cocoa is completely dissolved. Cook over medium-high heat until thickened, stirring constantly. Pour into baked pie shell.
Beat egg whites and cream of tartar until peaks form. Add 4 to 5 tablespoons of sugar and continue beating. When it looks glossy, add vanilla and mix in well.
Top pie with meringue and bake at 400 until peaks begin to brown.