Chocolate Meringue Pie is a traditional American recipe for a classic Thanksgiving dessert of a chocolate and egg mix baked on a crumbly pastry base that's topped with an egg white meringue. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Meringue Pie.
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Ingredients:
For the Pastry:
150g plain flour
50g caster sugar
1 egg yolks
5 tbsp unsalted butter
For the Filling:
150g dark chocolate
3 eggs
3 egg yolks
200g caster sugar
5 tbsp warm water
4 tbsp unsalted butter
For the Meringue:
3 egg whites
pinch of cream of tartar
6 tbsp caster sugar
Method:
egin with the pastry. Combine the flour, sugar and egg yolk in a bowl. Mix well to combine then dice the butter and add to the flour mix. Rub into the flour mix with your fingers (or pulse in a food processor) until the mixture comes together as small balls then press together as a dough. Wrap this in clingfilm (plastic wrap) then transfer to the refrigerator and chill for 30 minutes.
After this time, turn the dough out onto a well-floured work surface and gently roll out with a floured rolling pin until large enough to cover a 22cm diameter pie palate. Line the pastry with parchment paper and fill with baking beans. Transfer to the centre of an oven pre-heated to 180°C and bake blind for about 15 minutes, or until lightly golden. Remove from the oven and set aside.
Now make the filling. Melt the chocolate in a bain-marie (double boiler) over barely-simmering water. In the meantime, beat together the eggs, egg yolks and sugar in a bowl until pale and creamy. Pour this egg mix into the melted chocolate in the bain-marie. Mix well then beat in the water before adding the butter. Continue mixing until the butter has melted then continue cooking gently, stirring constantly, until the mixture is thick enough that it falls off the spoon in ribbons (this will take about 20 minutes; but be certain not to over-cook).
Take off the heat and pour into the prepared pastry shelly (remove the paper and beans). Set aside to cool slightly and prepare the meringue topping. Combine the egg whites and the cream of tartar in a clean and dry bowl and beat with a whisk (or electric mixer) until soft peaks form. Gradually add the sugar at this stage and continue beating until stiff and glossy. Pour this meringue over the chocolate filling and smooth over (or make decorative peaks).
Transfer to the oven (still at 180°C) and bake for about 5 minutes, or until the meringue topping is golden brown. Remove from the oven and allow to cool completely before slicing into wedges and serving (otherwise the filling will not set completely).
