Try this Chololate Cream Pie with Meringue recipe, or contribute your own.
Suggest a better descriptionInstructions
Blind bake pie crust for 7 minutes. Blind bake means to bake the pie crust without anything in it. Pierce the bottom of the crust 4 to 5 times with the tines of a fork. Bake at 350 degrees for 7 minutes. Cool 10 minutes.
In a saucepan at medium temperature, whisk together sugar and egg yolks until combined.
Add flour and cocoa powder to egg mixture. Whisk to combine.
Add milk and stir gently to combine.
Cook, whisking constantly, over medium heat until mixture comes to a boil. Boil for 1-minute, whisking continuously.
Remove from heat and stir in butter and vanilla. Whisk until the butter melts. The mixture should be a thick pudding-like consistency. It will firm up a little as it cools.
Pour chocolate pudding mixture into the pie crust.
Pour into serving dishes or into the cooled, blind baked 9" pie crust. Cover with Plastic wrap. Cool in refrigerator 4-6 hours or until firm. Top with whipped cream or meringue.
For the meringue
Preheat oven to 350 degrees F
Place egg whites in the bowl of an electric mixer
Beat until soft peaks begin to form
Slowly add sugar
Beat until they form stiff, glossy peaks
Fold in vanilla
Spread meringue over pie
Bake in preheated 350 degree oven for 8 to 10 minutes, or until meringue is golden brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2614g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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