Reviews (2)        Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        3    3 star values:        3    2 star values:        2    1 star values:        1                Martha Stewart Member     Rating: Unrated       10/19/2010   This pie was wonderful. Chocolate Pie tends to be a little runny....so I decreased the butter to 2 tbsp and added an additional 2 tbsp flour to the filling. It was perfect!!! A definite repeat for our family. Thank you         Martha Stewart Member     Rating: Unrated       12/19/2009   The was too runny.

Back to Chocolate Meringue Pie All Reviews for Chocolate Meringue Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chocolate Meringue Pie Recipe Summary Servings: 12

Ingredients Ingredient Checklist 1/2 recipe Flaky Pie Dough 1 2/3 cups granulated sugar 2 tablespoons all-purpose flour, plus more for dusting 1/3 cup unsweetened Dutch-process cocoa powder 2 cups whole milk 3 large egg yolks, room temperature 1/2 stick (4 tablespoons) unsalted butter, room temperature 1/4 teaspoon salt 1 teaspoon pure vanilla extract 6 large egg whites, room temperature Pinch of cream of tartar

Gallery Chocolate Meringue Pie

Recipe Summary Servings: 12

Chocolate Meringue Pie

Chocolate Meringue Pie

Chocolate Meringue Pie

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1/2 recipe Flaky Pie Dough 1 2/3 cups granulated sugar 2 tablespoons all-purpose flour, plus more for dusting 1/3 cup unsweetened Dutch-process cocoa powder 2 cups whole milk 3 large egg yolks, room temperature 1/2 stick (4 tablespoons) unsalted butter, room temperature 1/4 teaspoon salt 1 teaspoon pure vanilla extract 6 large egg whites, room temperature Pinch of cream of tartar

Directions

On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Trim edges so that there is a 1-inch overhang. Fold under, and crimp with your fingers. Refrigerate for 1 hour.

Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.

Whisk 1 cup sugar, the flour, and cocoa. Gradually whisk in 1/2 cup milk until smooth and thick. Whisk in egg yolks.

Heat butter, salt, and remaining 1 1/2 cups milk in a large saucepan over medium-high heat, stirring until butter has melted. Add about 1/4 cup butter mixture to the cocoa mixture, and whisk until smooth. Add cocoa-butter mixture to pan, and cook, whisking constantly, until thickened and beginning to bubble, about 1 minute. Remove from heat, and whisk in vanilla. Pour through a fine sieve into cooled piecrust. Let cool completely. Refrigerate for 1 hour.

Preheat broiler. Put egg whites, remaining 2/3 cup sugar, and the cream of tartar into a heatproof bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees. Remove from heat. Beat on medium-low speed for 5 minutes. Raise speed, and beat until stiff, glossy peaks form, about 4 minutes. Spoon onto pie, making sure meringue touches crust. Broil until browned, 30 seconds to 1 minute.

Reviews (2)

 Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        3    3 star values:        3    2 star values:        2    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       10/19/2010   This pie was wonderful. Chocolate Pie tends to be a little runny....so I decreased the butter to 2 tbsp and added an additional 2 tbsp flour to the filling. It was perfect!!! A definite repeat for our family. Thank you         Martha Stewart Member     Rating: Unrated       12/19/2009   The was too runny.

Reviews (2)

Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        3    3 star values:        3    2 star values:        2    1 star values:        1

Add Rating & Review

11 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 1

11 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 1

11 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 1

  • 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       10/19/2010   This pie was wonderful. Chocolate Pie tends to be a little runny....so I decreased the butter to 2 tbsp and added an additional 2 tbsp flour to the filling. It was perfect!!! A definite repeat for our family. Thank you  

Martha Stewart Member     Rating: Unrated       12/19/2009   The was too runny.

    Martha Stewart Member

    Rating: Unrated 10/19/2010

This pie was wonderful. Chocolate Pie tends to be a little runny….so I decreased the butter to 2 tbsp and added an additional 2 tbsp flour to the filling. It was perfect!!! A definite repeat for our family. Thank you

Rating: Unrated

Rating: Unrated 12/19/2009

The was too runny.

All Reviews for Chocolate Meringue Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Meringue Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest