This chocolate pie is a family recipe, passed to Adam Strunk by his mom, Ruth. It features lots of dark chocolate flavor, along with a light, fluffy meringue topping.
Course: Dessert
Keyword: chocolate, meringue, pie
Ingredients
Pie Ingredients
9-inchpie shellbaked
2/3cupsugar
1/2cupflour
2 2/3cupsmilkwe used whole
1/4teaspoonsalt
1tablespoonbutter
1teaspoonvanilla
4egg yolksbeaten
3ouncesunsweetened chocolatewe used Ghirardelli
Meringue Ingredients
3egg whites
4tablespoonssugar
1/4teaspoonbaking powder
pinchof salt
Instructions
Pre-bake your pie shell and place it to the side for when the filling is complete.
In a bowl, combine the sugar, flour, milk, salt, butter and vanilla. It doesn't have to be perfectly combined, just mostly mixed together and set aside.
In another bowl, beat your egg yolks and set aside.
Heat a double boiler and melt the chocolate in the top, being careful to stir it constantly so it doesn't burn.
Once the chocolate is melted, add the sugar mixture and continue stirring with a whisk for 10 minutes in the double boiler.
After 10 minutes, add about one cup of the chocolate to the egg yolks, beating them together, then add the egg mixture to the double boiler, continuing to whisk constantly for another five minutes.
Remove the mixture from the heat and let it cool for about five to 10 minutes, then pour it into your prepared pie shell, smoothing it out evenly, and set it aside.
For the meringue, preheat the oven to 350 degrees.
Add the egg whites to a mixing bowl and beat until they are very stiff. Add in the sugar, baking powder and salt and beat again. Spread the meringue over the top of the filling. Using a knife, create some peaks in the meringue to create a nice pattern when it browns.
Bake until the meringue is light brown. (I think ours took about 10 minutes. Just keep watching it.)
Refrigerate the pie until you're ready to serve it.