Old-Fashioned Chocolate Pie with Meringue Topping

Ingredients
1 pre-baked 9-inch pie crust
Discover more
Cookie cutters
Corn casserole mix
Ranges, Cooktops & Ovens
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 cups whole milk
3 egg yolks (whites reserved)
1 tsp vanilla extract
3 egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar (meringue)
Instructions
Bake the crust and cool completely.
Discover more
Cheesecake cookie recipe
Desserts
Culinary arts course
Off heat, whisk sugar, flour, and cocoa in a saucepan.
Slowly whisk in milk; heat over medium, stirring constantly.
Bring to a gentle boil and cook until thickened.
Temper yolks with a ladle of hot filling, then return to the pan.
Cook 1-2 more minutes; stir in butter and vanilla off heat.
Pour hot filling into the crust.
Beat whites and cream of tartar to soft peaks; add sugar gradually to stiff peaks.
Spoon meringue over hot filling, sealing to edges.
Bake at 350°F for 8-10 minutes until golden; cool 1 hour.
Notes
Whites whip best at room temp in a clean bowl. Seal the meringue to the crust edge to stop shrinking. Cool at room temperature before chilling to prevent weeping. Refrigerate up to 2-3 days. About 75 cents a slice.
Nutrition Information
Calories
370
Protein
6g
Carbs
53g
Fat
11g
Sat Fat
6g
Cholesterol
90mg
Sodium
230mg
Fiber
3g
Sugar
41g

See next page: