Saturday
Jun022012

Chocolate Meringue Pie (Video)

 

2 and 1/8 cups sugar
6 tablespoons cocoa (good brand like Ghirardelli)
8 tablespoons plain flour
3/4 teaspoon salt
6 egg yolks (separate eggs while cold)
4 cups whole milk
2 teaspoons vanilla
2 tablespoons butter
1  9-inch deep-dish baked pie shell  (see pie crust recipe)
 
Misc sugar, cocoa, flour and salt in heavy saucepan.  Stir in egg yolks.  Add about 1/2 cup milk and stir until smooth.  Place pan over medium heat and gradually add remaining milk.  Stir or whisk constantly until mixture comes to a boil and gets very thick. You may need to increase heat to high to bring to the boiling point, then reduce heat, but keep stirring or mixture will become lumpy (will take about 30 minutes).  Remove from heat and add vanilla and butter.  Let cool slightly before putting into cooked pie shell.   
 
Brown Sugar Meringue (from Mustards Grill Restaurant):
1 and 1/2 cups firmly packed brown sugar
1/8 to 1/4 cup water
6 egg whites (at room temp for better volume)
Pinch of salt
1 teaspoon cream of tartar
Candy thermometer
 
Place brown sugar in heavy saucepan and barely cover with water (about 1/4 cup or less).  Attach candy thermometer to side of pan and turn heat on to medium high.  While sugar is heating, start beating egg whites and cream of tartar.  They will need to beat until stiff peaks form, which is approximately how long it takes to heat the sugar.  The brown sugar will come to a boil and need to reach 245 degrees on the candy thermometer (no need to stir the sugar).  When it reaches that temp, remove the thermometer and very slowly drizzle the hot sugar into the egg whites while the beater is still running.  BE CAREFUL as sugar is very hot!!.  Continue beating until the brown sugar is well blended and egg whites are very stiff.  Quickly spread meringue over pie, forming peaks.  Bake at 350 degrees until lightly browned (about 10 minutes).

 

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