Old-Fashioned Chocolate Pie
This quick pie has just enough meringue to balance the filling nicely, and you don't have extra egg yolks leftover.
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- 1/2 (10-ounce) package frozen piecrusts*
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1 1/4 cups sugar, divided
- 3 tablespoons cocoa
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 egg yolks, lightly beaten
- 1 cup milk
- 1/2 cup butter
- 1/4 cup semisweet chocolate morsels
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
- Bake piecrust according to package directions. Cool on a wire rack.
- Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Set aside.
- Whisk remaining 1 cup sugar and next 3 ingredients in a small bowl. Whisk together egg yolks and milk in a separate bowl.
- Melt butter in a 2-quart heavy saucepan over medium heat. Add sugar mixture to melted butter, whisking until blended. Gradually whisk in milk mixture. Cook, whisking constantly, until mixture is thickened and bubbly.
- Remove from heat. Add chocolate morsels and vanilla, stirring until chocolate is melted. Stir in pecans. Cover and keep warm.
- Pour hot filling into piecrust. Spread meringue over hot filling, sealing to edge of pastry.
- Bake at 375° for 12 minutes or until golden. Cool completely on a wire rack. Store in refrigerator.
- *For testing purposes only, we used Pillsbury Pet-Ritz frozen piecrust.
- Tip: To avoid flattening out the meringue when you spread it on the filling, spoon meringue onto filling in large dollops; carefully connect the dollops with a light swirling motion.
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