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The meringue pie in general seems to be an American invention, with
lemon meringue pies making their debut sometime in the 19th century.
Other fillings followed, and my favorite is the chocolate meringue pie
that is still to be found in restaurants and diners all over the
country.
2 cups (500 ml) sugar Combine 1 1/2 cups (375 ml) of the sugar and the cornstarch in a
saucepan. Blend in the milk gradually. Add the chocolate and bring
the mixture to a boil over moderate heat, stirring frequently, and
boil for 1 minute. Blend half the chocolate mixture into the egg
yolks, then add the egg mixture to the pan and cook 3 minutes,
stirring constantly. Remove from the heat and stir in the butter,
vanilla, and salt. Allow the filling to cool, stirring occasionally
to keep it smooth. Pour into the baked pie shell. Beat the egg
whites and cream of tartar until foamy. Add the remaining 1/2 cup
(125 ml) sugar and continue beating until the egg whites are stiff and
glossy. Spread the meringue over the pie, making sure that it touches
the pie shell all around. Bake in a preheated 350F (180C) oven for 15
to 20 minutes, until the tips of the meringue are browned. Chill for
at least 2 hours before serving. Makes one 9-inch (23 cm) pie to
serve 6 to 8. Printed with permission from the Chef at World Wide Recipes Go To Page: 1
The copyright of the article Chocolate Meringue Pie in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Chocolate Meringue Pie in print or online must be granted by the author in writing.
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