This week’s pie is a classic staple in any pie collection.  Don’t be intimidated by meringue, it’s one of those wonders, that once you garner up the courage to try it, you’ll be so surprised at how simple it really is, especially if you are blessed to have a stand mixer. Speaker of stand mixers, it’s probably time for me to confess the affection I have for my stand mixer. I’ve even named mine–I call her Millie. With a whisk attachment and Millie doing all the work, meringue is a cinch.

Chocolate Meringue Pie {Week 5}

1 pre-baked pie pastry

For the Meringue

4 egg whites (keep the egg yolks for the pie filling)
1/2 teaspoon cream of tartar
1/3 cup superfine sugar
1 teaspoon vanilla

Chocolate Pie Filling

1 cup sugar
3 rounded tablespoons cocoa powder
3 rounded tablespoons flour
1 pinch of salt
4 eggs (separated)
1/2 stick butter
2 cups milk
¼ cup semi-sweet chocolate chips
1 teaspoon vanilla

Preheat the oven to 375 degrees.

For the meringue, separate the egg whites from the egg yolks. Set aside the egg yolks. The egg whites should be room temperature before beginning to prepare the meringue. Beat egg whites in a stand mixer or by hand if you prefer until soft peaks form (the meringue will stand, but will still look a little frothy). Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.

For the filling, mix cocoa, flour, and sugar in a medium-sized saucepan. In a separate bowl, whisk egg yolks, salt, and milk. Stir the liquid mixture into the dry ingredients in the saucepan. Cook at medium heat until thick, about 5 minutes. Stir in the chocolate chips, vanilla, and butter. Pour into pre-baked pie pastry.

Gently mound the meringue over hot filling being careful not to leave any gaps between the meringue and crust. Bake until meringue is golden brown. Be careful not to overcook the meringue. If your oven doesn’t brown very well, remove the meringue and use a torch to brown the peaks or increase the oven temperature to 500 degrees for one to two minutes to ensure browning, but not overcooking.

Remove the pie from the oven and allow to cool. Once the pie is cool, tent tin foil over the top of the pie and place in the refrigerator for up to 12 hours. Make sure that the pie is cool before placing in the refrigerator or condensation will form on the meringue. Enjoy!