Chocolate cream pie topped with a meringue should be listed along with other great comfort foods. This chocolate meringue pie recipe comes from the “learn to bake…” cookbook that was published by General Foods in the 1940s. If you have no baking chocolate on hand you can substitute cocoa and additional butter.
- 2 squares of unsweetened baking chocolate
- 2 ½ cups of milk
- ¾ cups of sugar
- 6 tablespoons of flour
- ½ teaspoon of salt
- 3 egg yolks slightly beaten
- 2 tablespoons of butter
- 1 teaspoon of vanilla
- 1 baked 9 inch pie shell (recipe below)
- 3 egg whites (for meringue)
- 6 tablespoons of sugar (for meringue)
Add chocolate to the milk, heat in a double boiler. When chocolate is melted, mix with a whisk to blend.
Combine sugar, flour and salt. Add gradually to the chocolate mixture and cook until thickened. Then cook 10 minutes, stirring constantly.
Pour a small amount of the hot mixture over the egg yolks and whisk to blend. Stir the egg mixture back into the chocolate mixture in the double boiler. Cook and stir 2 minutes longer. Add butter and vanilla.
Cover and cool. When cold pour into the baked pie shell.
Beat the egg whites until foamy. Add the sugar 2 tablespoons at a time, beating after each addition. Continue to beat until the mixture stands in peaks. Spread on top of the pie filling in the pie crust. Make sure to spread it slightly over the crust edge to seal it.
Bake the pie in a 350 degree F. oven 15 minutes or until the meringue is a delicate golden brown.
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon of salt
- 6 tablespoons solid vegetable shortening
- 2 ½ tablespoons cold water
The recipe makes 1 9 inch pie shell. Heat the oven to 425 degrees F.
Mix the dry ingredients in a bowl with a fork. Cut in half the shortening using a pastry cutter or two knifes until you have fine particles. Rough chop in the remaining shortening, you will have pea size particles. Sprinkle in the cold water a teaspoon at a time. Mix with a fork until the dough comes together.
Allow the dough to rest under the over turned bowl for about 10 minutes. Roll the dough out on a lightly floured surface using a floured rolling pin. When large enough roll the pie crust around the rolling pin and unroll it over the pie pan. Gently adjust to fit in the pan. Using a fork prick the bottom and sides of the sough about 1 inch apart. Crimp the edge.
Bake the pie shell in a 425 degree F. oven for 10 to 12 minutes or until the pie shell is lightly browned.
Cool the pie shell before filling it with the cooled chcolate filling and before making the meringue.
A sauce pan with a few inches of simmering water and a heat proof bowl sitting on top can be used instead of a double boiler.
Pie and other pastry recipes before the 1960s often say to cut in the fat in two steps. The first step creates fine particles like cornmeal, the second to create larger ones like peas.
Cocoa can be used instead of squares of baking chocolate. Replace the melted baking chocolate by use 3 tablespoons of cocoa for each square and add an additional 1 tablespoon of butter for each square. Add the butter when you add the amount of butter called for in the recipe.
The meringue can be put in a pastry bag with a star tip and piped on top of the pie filling.
¼ teaspoon of cream of tartar can be added to the meringue after the egg whites are foamy to help it hold in peaks faster. A few drops of lemon juice have almost the same effect.