dessert

" Old Fashion ( very ) Chocolate Meringue Pie "

I dont know why exactly this popped into my head yesterday, but it was one of those things that just had to be made. I do think that my childhood chocolate pies came from a box of not instant Jello Chocolate Pudding, but really, this is so very easy, there is no reason to do that...

I just googled, on my phone, at Wegman's and the first one to pop up was Martha Stewart, so , I just went with it:

First time making this , so I followed the recipe to the letter, other than using a bought graham cracker crust  - which do not do, if you don't make your own, but the roll out kind of dough - and take out two table spoons of the milk and add some strong coffee or espresso.. I did add a pinch of salt and one extra egg yolk, but I always add an extra yolk to things - and do not skip the sieving part, the mixture is very think, so it takes some time, but there are some funky bits in the bottom of the bowl.

Chocolate Meringue Pie

This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping. Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust's edge so that it seals and doesn't shrink.

Everyday Food, April 2008http://www.marthastewart.com/341770/chocolate-meringue-pie

• Prep Time25 minutes
• Total Time30 minutes plus chilling
• Serves8

Ingredients

• • One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 can (12 ounces) evaporated whole milk
  • 3 large eggs, separated
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
2. Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
3. Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
4. Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
5. Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

 I forgot to take a pic of a slice to show yall - but it holds up very well!