Mom's Chocolate Meringue Pie
If you want to add more lacto ovo vegetarian recipes to your recipe box, Mom's Chocolate Meringue Pie might be a recipe you should try. For 63 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 234 calories, 6g of protein, and 11g of fat. This recipe serves 8. Several people really liked this dessert. A mixture of vanillan extract, unsweetened cocoa powder, pie crust, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 328 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Allrecipes. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. If you like this recipe, take a look at these similar recipes: Mom's Magic Lemon Meringue Pie, Best Yet Chocolate Meringue Pie, and Chocolate Meringue Pie.
Servings: 8
Ingredients:
3 tablespoons cornstarch
1/4 teaspoon cream of tartar
3 egg whites
3 egg yolks, beaten
2 cups milk
1 (9 inch) pie crust, baked
1/4 teaspoon salt
5 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
6 tablespoons white sugar
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.Kitchen-Friendly View
Step by step:
1. Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more.
2. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes.
3. Remove from the heat, and stir in vanilla.
4. Pour hot filing into crust.In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy.
5. Spread evenly over hot filling, sealing meringue to crust.
Nutrition Information:
covered percent of daily need
