Bea's Chocolate Meringue Pie

Bea L.

By
@BeachChic

Another church cookbook find. I have made this pie many, many times and my family still requests it when we have family night. I like this b/c it's not too sweet but yet sweet enough. *Add 1 additional tbsp of cocoa if you want it more chocolately.

I like the fact that there is not so much flour in the filling. I have found that too much flour makes the pie too dry. This pie is not dry but it's certainly not runny either...just right!


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Comments:

Method:

Stove Top

Ingredients

1
9 inch pie shell, baked
1/3 stick
butter or margarine
1 1/2 c
milk, mix with 1 tsp vanilla
3
egg yolks
2/3 c
sugar
2 Tbsp
self rising four
2 Tbsp
cocoa powder

MERINGUE:

3
egg whites
6 Tbsp
granulated sugar
1/8 tsp
cream of tartar
1/2 tsp
vanilla extract
dash of salt

Directions Step-By-Step

1
Bake pie crust and cool completely. Sometimes I use a graham cracker crust instead. Try that sometime because it is equally good in the graham crust. Melt butter in medium-size saucepan. Add milk/vanilla & egg yolks. Mix together the dry ingredients then add to mixture in saucepan and slowly boil until it thickens, stirring constantly. You know it's ready when it starts to form the thick bubbles like frog eyes. (I remove from heat and add 1/2 tsp of vanilla at this point but this is optional). Pour into baked crust & cover custard with plastic wrap while making meringue. This keeps custard warm & prevents film between custard & meringue.
2
Make meringue. Remove plastic and spread meringue onto pie. Return to oven to brown meringue. Cool before serving.

TIP: I always make my meringue while the custard is cooking. This way I can go ahead and put it on the hot custard.
3
NOTE:
For coconut pie--- omit cocoa & add 2/3 to 3/4 cups of coconut.

About this Recipe

Course/Dish: Pies, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy