Under 30 Minutes
Chocolate Meringue Pie
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping. Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust's edge so that it seals and doesn't shrink.
- One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 can (12 ounces) evaporated whole milk
- 3 large eggs, separated
- 3 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.