Chocolate Meringue Pie

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Chocolate Meringue Pie

 

 

Pie Crust

 

Ingredients

 

 

1 1/4 cups all-purpose flour

6 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons cold vegetable shortening

1/2 teaspoon salt

1/4 teaspoon salt

2 ice water, or more as needed

 

Directions

 

1. In a medium bowl using a pastry blender or fork, mix together the flour,

butter, shortening, and

salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and

mix just until the

water is incorporated. Add more water as needed to make a smooth dough. Form the

dough into a disk,

wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.

 

2. Remove from the oven and place on a lightly floured surface. Roll the pastry

to a large round, about

12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within

1/2-inch of the pan, and

crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30

minutes.

 

3. Preheat the oven to 400¡ F. Line the shell with parchment paper and fill with

pie weights. Bake for

10 minutes. Remove the paper and bake until golden brown, about 10 to 15

minutes. Remove from the oven

and cool on a wire rack.

 

 

 

Chocolate Filling

 

Ingredients

 

 

4 ounces bittersweet chocolate, chopped

4 ounces unsweetened chocolate, chopped

4 large egg yolks

1 cup sugar

5 tablespoons cornstarch

1/2 teaspoon salt

3 1/2 cups milk

2 tablespoons unsalted butter, cut into bits and softened

1 teaspoon vanilla

 

Directions

 

In the top of a double-boiler, or in a metal bowl set over a pot of barely

simmering water, melt the

bittersweet and unsweetened chocolates, stirring, until smooth. Remove from the

heat.

 

In a bowl, beat the egg yolks. In a medium, heavy saucepan, whisk together the

sugar, cornstarch, and

salt. Add the milk in a stream, whisking constantly. Bring the mixture to a

boil, whisking constantly

to keep lumps from forming. Remove from the heat.

 

Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the

beaten yolk mixture to

the saucepan with the hot milk and bring to a simmer over medium-low heat.

Simmer, whisking constantly,

until thick and smooth, about 3 minutes. Remove from the heat and whisk in the

melted chocolate,

butter, and vanilla. Cover with plastic wrap, pressing down on the surface to

prevent a skin from

forming, and cool completely. Pour the filling into the crust and refrigerate

until cold, at least

4 hours or overnight.

 

 

 

Meringue Topping

 

Ingredients

 

 

4 egg whites

1//4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup sugar

Finely grated bittersweet chocolate, as garnish

 

Directions

 

In a large non-reactive bowl using an electric mixer, beat the egg whites with

the cream of tartar and

salt until soft peaks start to form. Slowly add the sugar while beating and

continue to beat until

glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult

to spread.)

 

Preheat the oven to 325 degrees F. Spread the meringue over the chocolate pie,

smoothing out to the

pastry edges (so the meringue won't draw up during baking). With a dull knife,

make decorative peaks in

the meringue. Bake until the meringue is golden, about 14 to 15 minutes.

 

Remove from the oven and let cool for at least 2 hours in the refrigerator.

Sprinkle with grated

chocolate, and serve.

 

Makes one 9-inch pie.

 

 

 

 

 

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