Just look at this decadent chocolate meringue pie! This pie is amazingly simple and so chocolatey. I really have never been a big sweet eater until I got older and I haven’t made a lot of desserts. I find them kind of tedious, having to make everything exact, but a pie like this is well worth the trouble.
I grew up in an amazing time of America. We spent time with family. Just not immediate family but with cousins, aunts and uncles, and of course our grand parents. One thing I always loved were the family reunions. There would be loads of food and without fail, there would be a chocolate pie, actually probably several. My sisters make pies much better than I, one in particular specializes in cream pies with meringue because they are a favorite of her husband.
This custard is a little different than I’ve made before. You blend sugar, flour, a little salt and the chocolate, then add boiling water, whisking constantly to prevent lumping. Then I temper the eggs and add to the mixture, then cook until the custard has thickened.
This recipe uses cocoa powder and I like to use a really good cocoa powder. One of my favorites is Ghirardelli Cocoa Powder. https://amzn.to/2ERSXaC
the best – aunt donna lou’s decadent chocolate meringue pie.
I have to admit I didn’t cook my chocolate long enough to thicken a little more, but I’m telling you this chocolate pudding in this pie is amazing. I sure don’t mind eating it with a spoon!! The meringue is just icing on the cake, well you know what I mean. If you like chocolate as much as I do, try this chocolate recipe https://the2spoons.com/love-%f0%9f%92%95-chocolate-peanut-butter-pie/.
This pie is so delicious!!! Ok, here’s the new recipe for my Aunt’s recipe! Hope you make it.
Chocolate Meringue Pie
Ingredients
For the Custard (for 2 pies or one deep dish pie pan)
- 2 cups granulated sugar
- 2/3 cup flour
- pinch of salt
- 1/2 cup cocoa
- 6 yolks, reserve the whites for the meringue
- 2 cups boiling water
- 1 tbsp butter
For the Meringue
- 6 room temperature egg whites
- 1/2 cup sugar
- 1/4 tsp vanilla
Instructions
- Prebake your preferred crust at 425 degrees. I prick the crust with a fork, add parchment paper and pie weights. Cook for 10-12 minutes until browned. I used a store bought Pillsbury pie crust that worked perfectly.
- Combine the sugar, flour, salt and cocoa in a sauce pan. Bring water to a boil and while whisking, add to the dry ingredients, continuing to whisk to prevent lumps.
- Temper the eggs by adding a little of the hot pudding to them and combining, then add to the custard. Continue to cook until thick. Remove from the heat and add the butter. I refrigerated mine before adding to the cooled crust.
- Beat the egg whites, while adding a little sugar at a time, along with the vanilla until stiff peaks form.
- Spread on the pie and bake for a few minutes at 450 degrees until lightly browned. Cool before cutting.