- OMAHA STEAKS OFFER: $10 Off Orders Over $50 + $4.99 Shipping directly to you!
- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Hi, hi, Miss American Pie! Today's newsletter contains a Texas cooking essential - chocolate meringue pie. Next month is Thanksgiving, and if you are tasked to bring a dessert bring this pie! You'll be the belle of the ball.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
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.
- 1-1/2 cups sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 4 eggs, separated
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 9-inch baked pie shell, cooled
- Preheat oven to 350°F.
- 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.
Note: To avoid a "weeping" meringue, do not allow the filling to cool before putting on the meringue. We talk in depth about the meringue portion of this recipe in our post Secrets to Good Meringue.
Although this recipe calls for whole milk, I have used 2-percent milk with very good results.
Lone Star List
Here are 10 things that caught my eye this week!
- Houston Chronicle has a fun story - Vintage Houston Tex-Mex menus show how time (and prices) have changed, as a bonus here's Rob Walsh's Combination Plates on old Houston Mexican food restaurants.
- Homesick Texan: Smoky chili beans recipe.
- Texas Monthly: On 'Parts Unknown,' Anthony Bourdain Asks If West Texans Are the Platonic Ideal of Texans - Spoiler: The answer is yes..
- Peachy Jean: Classic Chili: Family Recipe
- The Woks of Life: Chinese Vegetables: Leafy Greens.
- NYT Obit: Dorcas Reilly, Creator of the Classic American Green-Bean Casserole, Dies at 92
- Amazing Ribs: Turkey and Stuffing Blended Burger, a.k.a. Thanksgiving on a Bun
- Food & Wine: This Atlanta Museum Should Be on Every Barbecue Lover's Radar
- MySA: Did you attend one of Central Texas' haunted universities?
- Washington Post: I admit it - I hate grocery shopping! "All I wanted was a bowl of cereal..."
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter