Prep Time
9 Mins
Cook Time
20 Mins
Makes 8 servings

This quick pie has just enough meringue to balance the filling nicely, and you don't have extra egg yolks leftover.

How to Make It

Step 1

Bake piecrust according to package directions. Cool on a wire rack.

Step 2

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.

Step 3

Whisk remaining 1 cup sugar and next 3 ingredients in a small bowl. Whisk together egg yolks and milk in a separate bowl.

Step 4

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.

Step 5

Remove from heat. Add chocolate morsels and vanilla, stirring until chocolate is melted. Stir in pecans. Cover and keep warm.

Step 6

Pour hot filling into piecrust. Spread meringue over hot filling, sealing to edge of pastry.

Step 7

Bake at 375° for 12 minutes or until golden. Cool completely on a wire rack. Store in refrigerator.

Step 8

*For testing purposes only, we used Pillsbury Pet-Ritz frozen piecrust.

Step 9

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.

Southern Living Cook-Off Cookbook

Ratings & Reviews

Apie71's Review

November 30, 2008