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dark chocolate pie with no-weep meringue

(1 rating)
Recipe by
Elaine Bovender
Wilmington, NC

This is a very rich, dark chocolate pie. You can serve it with or without meringue topping, it's up to you! Either way, this pie is scrumptious!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For dark chocolate pie with no-weep meringue

  • 1
    9 or 10" pre-baked deep-dish pie crust
  • 1 1/4 c
  • 1/4 c
  • 3 c
    whole milk
  • 4 lg
    eggs, separated
  • 4 oz
    bar unsweetened bakers chocolate, chopped
  • 3 Tbsp
  • 1 1/2 tsp
    vanilla extract
  • 1/2 c
  • 1 Tbsp
  • 2 Tbsp
  • 3 lg
    egg whites
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp
  • 1 tsp
    vanilla extract

How To Make dark chocolate pie with no-weep meringue

  • 1
    In a heavy saucepan, mix sugar, cornstarch and salt together, removing lumps. Slowly add milk and cook over medium heat, stirring constantly. When combined, add chopped chocolate and cook on medium heat until bubbly. Continue to cook for 2 more minutes, stirring constantly so as not to scorch.
  • 2
    Beat the egg yolks with a fork and add about 2 tablespoons of the hot mixture and quickly stir. Add back into the hot mixture and bring to a gentle boil and cook for two minutes longer.
  • 3
    Remove from heat and stir in butter and vanilla. Stir until butter is melted and pour into crust. Cover and chill for at least 3 hours or until set
  • 4
    NO-WEEP MERINGUE: Heat water, cornstarch and the 2 tbsp sugar until clear and thickened and then set aside to cool.
  • 5
    Beat egg whites until frothy. Add cornstarch mixture a little at a time while beating. When mixture thickens, add cream of tartar.
  • 6
    Continue beating and add the 6 tbsp sugar, one tbsp at a time. When soft peaks form, add vanilla and beat until light, fluffy and creamy.
  • 7
    Spread on pudding or cream pie and bake at 350 degrees for 20 to 30 minutes or until golden.
  • 8
    Special note: In general, meringue takes a little longer to bake. You want to make sure that it has baked long enough to cook the eggs. Underdone meringue will weep and make a lot of liquid, making the bottom of your pie soggy. I've found that 20 to 30 minutes works best.