Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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

Recipe by Oxmoor House July 2004


Recipe Summary

9 mins
20 mins
29 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Southern Living Cook-Off Cookbook