My family used to make this pie every year for Passover, because it's borderline Kosher. ;) We got it from an early edition of the New York Times cook book- I think from the mid-1960's.
The NYT book recommends unsweetened chocolate for the filling, which I prefer; it gives a more smooth, complex flavor to offset the sweetness of the other ingredients. Also, for some reason it recommends using room-temperature eggs for best results. Dunno why but I don't mess with success!
Make sure you beat the meringue until it's in VERY stiff peaks- otherwise it'll settle to the bottom of the pie tin and it may cook unevenly. Pile it up around the edges so you have a real crust, not just a flat thing.
The filling is easy, you just have to make sure you don't burn the chocolate- leave the burner on low and stir frequently until it's all melted. I also like to add a bit of vanilla to the whipped cream.
You can let this sit in the refrigerator as long as you like; just cover it so it doesn't dry out. Also, keep it chilled until you serve it, because the filling melts! It's still tasty, but it's more like pudding that way.
I'm baking this for a pie-themed party tomorrow and am anticipating much ooh-ing and ahh-ing!
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My family used to make this pie every year for Passover, because it's borderline Kosher. ;) We...