Chocolate Mocha Meringue Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
milk
|
|
| 2 | ounces |
semi-sweet chocolate
semi-sweet, chopped, null, null |
|
| 1 ½ | teaspoons |
instant coffee
powder |
|
| ⅓ | cup |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
milk
|
|
| 57.8 | ml/g |
semi-sweet chocolate
semi-sweet, chopped, null, null |
|
| 7.5 | ml |
instant coffee
powder |
|
| 79 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Scald 2½ cups of the milk in a double boiler over hot water on low heat, stirring constantly.
Add the chocolate and coffee powder.
Combine the flour and remaining milk in a small bowl and mix until smooth.
Add the sugar and salt.
Stir into the chocolate mixture in double boiler. Cook, stirring constantly, for 15 minutes.
Stir a small amount into the egg yolks, then stir egg yolk mixture back into the chocolate mixture.
Cook, stirring, for 8 minutes or until thickened and smooth.
Add the butter, then remove from heat and beat with a wooden spoon until thick.
Stir in the vanilla.
Cool completely.
Pour into the pie shell, then cover with Basic Meringues mixture, sealing edge.
Bake at 350℉ (180℃) for 15 minutes or until lightly browned.
Chill thoroughly. Garnish with grated chocolate. It may be refrigerated overnight and the pastry will remain crisp.
