Chocolate Meringue Pie

Recipe Rating:	1 Rating5
Categories:	Pies, Puddings, Chocolate
Cook Time:	20 Min

Ingredients

PIE PASTRY
1 2/3 c	flour
3/4 tsp	salt
2/3 c	shortening
4 Tbsp	cold water
CHOCOLATE PUDDING FILLING
2 1/4 c	milk, divided
1/4 c	cornstarch
1/4 c	nestle nesquik chocolate milk mix powder
1 Tbsp	unsweetened, baking cocoa
2 Tbsp	sugar
3	egg yolks, reserve whites

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Jennette Canto

Well Seasoned

Las Vegas, NV (pop. 583,756)

Jennette

Member Since Oct 2010

Jennette's Notes:

My grandmother always made this pie every Sunday .
I also preferred making my own pudding like her. I feel it was better than the Jell-O packages. Just my opinion.

Directions

For the crust: Combine flour and salt in medium sized mixing bowl. Cut shortening into flour with pastry blender until pieces are the size of peas. Sprinkle with water and stir with fork, in circular motion, until mixture forms a ball. Just barely holds together.

Divide in half. Turn out on floured surface, pat and shape with hands into circular shape, then roll out to fit 9 inch pie plates. Prick crusts. Freeze one and bakd one until just golden, about 12 -15 minutes.

Chocolate pudding filling:

In a small pot, heat 1 1/4 c. Milk (medium heat) and bring to a boil. As you're watching this, mix the cornstarch , chocolate and sugar in a small bowl. Add a little of the 1 c. Milk, stir in the egg yolks and then the rest of the milk. With whisk , add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but keep stirring; it gets smooth after a minute.

Pour into baked pie shell. Beat 3 egg whites with 4 tbsp. Sugar, until shiny and thick. If you overbeat it , it will be harder to get a nice finish. Spread over pudding . To get little peaks, just touch the top with a spoon and lift. Bake at 400 degrees for 7 minutes or until golden. Cool before serving. Keeps in fridge for several days.