Chocolate Meringue Pie

1 hours Prep: 20 minutes Cook: 20 minutes

802 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients

1	each	pie shell (9 inch)	baked
1/2	cup	cocoa powder
1/4	cup	cornstarch
1 1/2	cups	sugar
1/4	teaspoon	salt
3	each	egg	separated
2	cups	milk
2	teaspoons	vanilla extract
2	tablespoons	butter

Meringue
3	each	egg white
1/4	teaspoon	salt
1	teaspoon	vanilla extract
1/4	teaspoon	cream of tartar
1	teaspoon	baking powder
2/3	cup	sugar

Directions

Combine dry ingredients in a medium saucepan and stir to mix thoroughly before you add liquids.

Now add egg yolks (save the whites for the meringue) and milk and whisk until there are absolutely no lumps.

Place directly over medium-low heat, stir CONSTANTLY until the pudding thickens and comes to a plopping boil.

Watch it like a hawk and DON'T TURN UP THE FIRE; at this stage it'll stick and burn at the least provocation! Patience is essential here.

Remove from heat and stir in the vanilla and butter.

Pour into baked pie shell. Top with meringue.

Bake at 325 degrees F. until the meringue browns, 15 to 20 minutes.

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Nutrition Facts

Serving Size 325g

Amount per Serving

Calories 802 26% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 164mg	55%
Sodium 639mg	27%
Total Carbohydrate 144.0g	48%
Dietary Fiber 4.0g	16%
Sugars 117.0g
Protein 12.0g	24%

Vitamin A	11%		Vitamin C	0%
Calcium	21%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs