Chocolate Cream and Meringue Pie

Corine Mapes- Junk to Gems
by Corine Mapes- Junk to Gems
8 Servings
55 min

I have to say for the Holidays I am all about the desserts. For Easter as you know I am trying to find some desserts to make that everyone will love. This pie has a homemade pudding and pie filling and a meringue on the top. It is so good. I do believe though when I make it for the actual Easter holiday I am going to change the crust up to a graham cracker crust. My hubby that he would like that better. but for me I liked both. The pudding is not so rich just creamy and good tasting. You could easily do just whipped cream on top instead of the meringue.

The combination of creamy meringue and the creamy pudding is so good.

Gather your ingredients.

Stir together your dry ingredients in a sauce pan add in your eggs.

Slowly add in your milk all while stirring or whisking constantly. Bring to a boil.

Add to your prebaked pie crust.

Whip up your egg whites with the sugar and cream of tarter as the recipe states. Ad to the top of your cooled pie and place under the broiler until browned lightly. Watch very closely or use a kitchen torch.

Enjoy!

Chocolate Cream and Meringue Pie
Recipe details
  • 8  Servings
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
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Ingredients
  • 1/2 Cup Cocoa powder
  • 1/4 Cup Cornstarch
  • 3 Egg yolks
  • 1 Cup Sugar
  • 1/4 t Salt
  • 2 Cups Whole milk
  • 1 1/2 t Vanilla
  • 1 Prebaked pie shell
Meringue
  • 4 Egg whites
  • 1/4 t Cream of tarter
  • 1/4 Cup Sugar
Instructions
For the filling
Add your sugar, salt, cocoa powder and corn starch to a medium sauce pan.Beat your eggs a little and add them to the mixture.Start your heat on medium heat and start adding in your milk while whisking.Cook until thickened, stirring constantly.When thickened take off the heat and add vanilla, stir well.Add to your prebaked pie shell
For the Meringue
Whip your egg whites until almost a peak formsAdd in the cream of tarter and whip a littleAdd in sugar and whip until glossy and a peak formsTop the pie with the meringuePut under broiler about 5 inches from flame or use a kitchen torch to brown
Tips
  • You can use a store bought crust or homemade. This tastes just as good with whipping cream on top instead of meringue.
Corine Mapes- Junk to Gems
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