- 8
Ingredients
- 1 * 1 9-inch Baked Pastry Shell*
- * Filling
- 3 * 3 eggs
- 3 * 3 cups milk
- 1 * 1 cup granulated sugar
- 1/3 * 1/3 cup all-purpose flour
- 2 * 2 Tbsp. unsweetened cocoa powder
- 1/2 * 1/2 tsp. kosher salt
- 3 * 3 oz. unsweetened chocolate, finely chopped
- 3 * 3 Tbsp. unsalted butter
- 2 * 2 tsp. vanilla
- * Meringue
- 1/2 * 1/2 tsp. vanilla
- 1/4 * 1/4 tsp. cream of tartar
- 1/4 * 1/4 tsp. kosher salt
- 6 * 6 Tbsp. superfine granulated sugar
Preparation
Step 1
1. Before you start "The secret to this dessert is to have your ingredients measured and ready," Scott says. "It makes the process move along quickly." Prepare your favorite baked pastry shell. Cool on wire rack. Separate egg yolks from whites. Preheat oven to 350 degrees F.
2. Make custard: In a medium saucepan over medium heat, bring 2-1/2 cups of the milk almost to simmering (watch closely so milk doesn't boil). Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. In a second bowl combine 1 cup sugar, the flour, cocoa powder, and 1/2 teaspoon kosher salt; whisk in egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan.
3. Bring to boiling: Over medium-high heat cook and stir mixture until it comes to a full boil. "You want large bubbles from the middle," says Scott. "And while you're whisking be sure to get the whisk into the corners and sweep the bottom so you won't have to worry about scorching--which would require starting over." Boil for 30 seconds and remove from heat.
4. Fill pie shell: Whisk in chocolate and butter until melted and smooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed. "There's a good chance there will be tiny pieces of cooked egg in your custard," Scott says. "Straining them out is a small, easy step that makes a big difference."
5. Prepare egg whites: Wash both bowl and whisk. "Dry them with a clean towel," Scott says. "Any grease is going to give you trouble in a big way." Set whites-in bowl-over bowl of hot (110 degrees F) water. "You'll get more volume," Scott says. "Five minutes should do it."
6. Combine Ingredients: In a large bowl, with 12-inch or larger wire whisk, beat egg whites slowly until foamy. Whisk in the 1/2 teaspoon vanilla, the cream of tartar, and 1/4 teaspoon kosher salt until well blended.
7. Whisk to peaks "This is a step when whisking by hand pays off," Scott says. "It puts you in control of the meringue. But you can also use an electric mixer on medium-high speed." Keeping your elbow firmly against your side, whisk rapidly until whites begin to mound. "Move only your wrist," Scott says, "otherwise you'll be exhausted before the meringue is done." Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk until whites are moist, glossy, and do not slide when bowl is inverted. "As you gain experience, you'll go faster," says Scott, "but the first few times, plan on 7 to 8 minute." Tips of whites should curl over slightly when whisk is lifted from bowl.
8. Cover with meringue: Turn meringue out all at once on tip of hot pie filling. With spatula spread meringue from center to edges making sure meringue seals to crust all the way around. "That will help keep the meringue from shrinking away from the edge," Scott says. Bake 15 minutes at 350 degrees F or until top is golden. "Watch the meringue carefully," Scott says. "Ovens vary, and if you overbake, the meringue can weep." Cool on wire rack for 1 hour. Refrigerate at least 2 hours before serving. Store leftovers in refrigerator.