Have a mentioned I’m bad about writing my recipes down? Oh, that’s right, that’s one reason I started this blog, That and because I’m one opinionated beeyotch.
I am so bad about just throwing stuff in a pot and seeing what happens. Which is strange because in my baking, I’m meticulous. We’ll blame it on the multiple personalities in my head.
I took special care to pay attention to my process this time. That was a good thing because this pie turned out FABULOUS! So, without further ado, I present…
Mile High Chocolate Meringue Pie
1/2 cup GOOD cocoa – don’t use that Hershey’s crap! I used full-fat Bensdorp
1 cup sugar
1 Teaspoon espresso powder (optional but it deepens the flavor)
pinch of salt
1 cup hot water
2 cups heavy cream (there’s no such thing as diet chocolate pie, sorry)
1 Tablespoon vanilla
3 Tablespoons cornstarch, combined with a little water to form a slurry
Combine sugar, cocoa, espresso powder and salt in saucepan. Break up any lumps and combine thoroughly. Add hot water and stir over medium heat until consistency is smooth. Add cream and continue to cook over medium heat. Bring to a boil, add vanilla and cornstarch slurry. Stir continuously over medium-low heat until a thick pudding consistency is reached. Remove from heat. Fill a pre-baked pie shell with filling. Top with meringue (recipe below), making sure to form a seal all around the pie, and bake at 450 for about 5 minutes – watch closely – you just want to brown the meringue as desired. Allow pie to thoroughly cool and chill in fridge to set.
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
Mix egg whites with cream of tartar using whisk attachment until foamy and gradually add sugar. Whip on high speed until stiff peaks form.
You can omit the cream of tartar, but it serves as a great stabilizer and gives it a better texture, in my opinion.