Mom's Chocolate Meringue Pie

SUBMITTED BY: Mary Ann Benzon PHOTO BY: gina brown

"This pie features a homemade chocolate custard, and is topped with meringue."

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

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INGREDIENTS

3/4 cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar

READ REVIEWS (13)

DIRECTIONS

Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

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REVIEWS

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Reviewed on Jun. 18, 2003 by BECKJ

This came out great. I loved it!! When I made the custard, I tasted it straight out of the pan, and it was a bit bitter. I was kind of worried. But after letting it sit for awhile, the flavor mellowed out, and it was so rich and smooth. I used a different meringue recipe, so I can't comment on that. But the filling was great.

2 users found this review helpful

Reviewed on Feb. 1, 2007 by sarah northam

I attempted this recipe two days in a row. The first attempt following the recipe exactly resulted in a soupy mess. The next day I increased the corn starch to 5 T. and could barely stir it in the pan. I'm giving up on this one.

1 user found this review helpful

Reviewed on Nov. 28, 2006 by KLA2112

I did add an additional 1 T cornstarch and it set up just fine. Great taste, texture. I did however use the Meringue II recipe from this site because I've had great success with it - no weeping. Still, the chocolate filling was great and I'm glad I used that part of the recipe.

1 user found this review helpful

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