Chocolate Meringue Pie recipe
- 3 egg yolks, room temperature
- 1 cup sugar
- 3 Tablespoons White Lily all purpose flour
- 2 Tablespoons Hersheys unsweetened cocoa
- 1 12-oz can evaporated milk
- 1/2 stick butter
- 1 teaspoon vanilla flavoring (I use real mexican vanilla)
- Cook a regular (not deep dish) pie shell and set aside.
Mix egg yolks, sugar, flour, cocoa, evaporated milk and butter in a saucepan. Cook it on medium heat and constantly stir it with a flat metal spatula to scrape the bottom and sides of the saucepan. Continue to cook until it is pudding consistency. Remove from heat and add vanilla. Use a hand mixer to stir to mix in the vanilla, and to get any possible lumps out of the mixture. Pour into the pre-cooked pie shell.
Meringue
- 3 egg whites (make sure there is NO egg yolk in the egg whites)
- 4 Tablespoons sugar
- 1 Tablespoon cold water
- 1/2 teaspoon vanilla flavoring (I use real mexican vanilla)
Put egg whites and cold water into a mixing bowl and begin beating with hand mixer. Gradually add the sugar. After meringue has formed into soft peaks, add vanilla and mix a few seconds more. Spread meringue onto chocolate mixture, making sure you bring the meringue all the way to the edge of the crust. Brown meringue in a preheated 450 degree oven, about 5 minutes. Remove pie from oven and cool on a wire rack. Enjoy!
