Deep Chocolate Meringue Pie
This is one of the best pies you will ever make, especially if you're a chocolate lover. Its ingredients do not depend on any season, and it is mouth-wateringly good served warm or cold.
Sift together the sugar, cocoa, salt and flour in mixing bowl and set aside.
Separate all four eggs. Set egg whites aside in a large bowl for the meringue (see Notes, below). Put the yolks in a heavy saucepan and beat well with a fork or whisk. Then stir in the sifted dry ingredients alternately with the milk, adding just a little at a time to keep mixture smooth.
Cook mixture over medium heat, and add vanilla when it begins to boil. Boil, stirring constantly, until mixture thickens. Remove from heat; beat out any lumps that may have formed.
Pour into baked pie shell and top with meringue while filling is still hot. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.
Prep time: 30 minutes; Cooking time: 45 minutes; Total time: 1 hour 15 minutes
Recipe editor Patricia Mitchell
Although this recipe calls for whole milk, I have used 2-percent milk with very good results.
Kitchen tools you'll need: Mixer, Mixing Bowls, Pie Baker, Rubber Spatula, SaucepanNote: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
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