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  • 4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
  • 3/4 cups of sugar
  • 5 tablespoons of flour
  • 1/4 teaspoon of salt
  • 1 1/2 cups of milk
  • 1/2 teaspoon of vanilla
  • 2 egg yolks, beaten slightly
  • 1 tablespoon of butter

For the meringue:

  • 2 egg whites
  • 1/8 teaspoon of salt
  • 4 tablespoons of sugar
  • Your favorite pie crust
  1. Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
  2. Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps.
  3. Remove from heat and stir in your vanilla and butter.
  4. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.
  5. Beat your egg whites with salt and when they start to get fluffy add the sugar.
  6. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites.
  7. Add 2 T of sugar for every egg white. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.


recipes/dessert/chocolate_meringue_pie.txt · Last modified: 2017/12/19 19:42 by admin