- 8
Ingredients
- Filling:
- 1 9-inch baked pie shell
- 3 eggs, separated
- 3 cups milk
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp kosher salt
- 3 oz unsweetened chocolate, finely chopped
- 3 tbsp unsalted butter
- 2 tsp vanilla
- Meringue:
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt
- 6 tbsp superfine granulated sugar
Preparation
Step 1
Preheat oven to 350 degrees. Separate egg yolks from whites.
For meringue: In a large bowl beat egg whites on medium speed until foamy. Add vanilla, cream of tartar, and kosher salt and beat until well blended. Increase mixer speed to medium-high and beat egg whites until they start to mound. Add superfine sugar, 2 tbsp at a time, sprinkling sugar over the whole bowl. Continue to beat until whites are moist, glossy and do not slide when bowl is inverted. Tips of whites should curl over slightly when mixer is lifted from bowl.
For 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 tsp kosher salt; whisk in egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan.
In the saucepan over medium-high heat cook and stir mixture until it comes to a full boil. Boil for 30 seconds and remove from heat. Whisk in chocolate and butter until melted and smooth. Stir in 2 tsp vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed. Fill pie shell.
Turn meringue out all at once on top of hot pie filling. With spatula spread meringue from center to edges making sure meringue seals to crust all the way around. Bake 15 minutes or until top is golden. Cool on wire rack for 1 hour. Refrigerate at least 2 hour before serving. Store leftover in refrigerator.