Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.
Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.
To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1 1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.
Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.
I have made this recipe exactly as written three times, and every time it has set up beautifully. This is one of my favorite pies. I had never had a chocolate pie with meringue before, only with a whipped cream top. But the first time I tried the meringue, I was sold. Love at first bite.
I love the chocolate flavor of the pie, but make regular meringue..just made it to top the triple hazlenut cheesecake for an incredible, yet higher calorie, dessert. But I took the nuts out of the crust to shave some. :)
I agree with everyone! I wish I had looked the recipe up online before I made it (I found it in my Cooking Light cookbook). The filling didn't set, and it didn't taste very good anyway... My meringue set up perfectly and I loved that part, so that's what I gave the recipe 2 stars.
I, like a few others, missed the part where you put some of the meringue in the pie. Mine, like most of the others, didn't set. They need to be more descript on how thick it should be when you remove the filling from the stove.
My egg whites became lumpy while waiting for the sugar mixture to cook.
I thought the filling was a little on the bitter side, and I LOVE dark chocolate. I would put more sugar in the filling, make sure it was REALLY thick before taking it off the heat, make the meringue as the sugar syrup cooks or as the sugar syrup is almost finished cooking, and use cookie crust.
I tasted the chocolate mixture while I was preparing the pie and didn't think it was that great. I hoped that it would taste better after being chilled. I was disappointed because it did not firm up after chilling for over 8 hours (very soupy) and it tasted, well, not very good. I've thrown this recipe in the recycle bin.