- 10
Ingredients
- Crust:
- 1 1/2 c. flour
- 1/2 tsp. salt
- 1/2 c. vegetable shortening
- 3-4 Tb. cold water
- Filling:
- 1 c. sugar
- 1/4 c. cocoa
- 1/4 c. cornstarch
- 1 3/4 c. milk
- 3 Tb. butter
- 3 egg yolks, beaten
- 2 Tb. orange-flavored liqueur
- 1 tsp. vanilla extract
- Meringue:
- 4 egg whites
- 1/2 tsp. cream of tartar
- 1 tsp. orange-flavored liqueur
- 1/2 c. sifted powdered sugar
Preparation
Step 1
For crust, combine flour and salt in a medium bowl. Using a pastry blender or two knives, cut in shortening until mixture resembles coarse meal. Sprinkle with water; mix until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8" thickness. Transfer to a 9" pie plate and use a sharp knife to trim edge of dough. Prick bottom of crust with a fork. Chill 30 minutes.
Preheat oven to 450 degrees. Bake crust 10-12 minutes or until lightly browned. Cool completely on a wire rack.
For filling, combine sugar, cocoa, and cornstarch in a heavy medium saucepan. Stir in milk and butter. Stirring constantly, cook over medium heat until mixture thickens and begins to boil. Continuing to stir, boil 1 minute. Remove from heat. Add about 1/2 cup chocolate mixture to egg yolks; stir until well blended. Gradually add egg mixture to chocolate mixture in saucepan, stirring until well blended. Return to medium heat and bring to a boil; boil 1 minute or until mixture coats the back of a spoon. Stir in liqueur and vanilla. Remove filling from heat; pour into crust.
Preheat oven to 350 degrees. For meringue, beat egg whites and cream of tartar in a medium bowl until foamy. Add liqueur. Gradually add powdered sugar, beating until stiff peaks form. Spread meringue over filling. Bake 10-15 minutes or until golden brown. Serve warm or chilled. Store in an airtight container in refrigerator.