Zutaten für Chocolate Cream Pie With Chocolate Meringue
- All Purpose Flour
- ¼ teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter
- 6-8 tablespoons ice water
- 4 large egg yolks
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup buttermilk
- Unsweetened Chocolate
- Unsalted Butter
- 1 teaspoon vanilla extract
- 4 large egg whites
- Cream Of Tartar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cream Pie With Chocolate Meringue? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Cream Pie With Chocolate Meringue
- **Make the Crust:** In a food processor, combine 1 ½ cups all-purpose flour and ½ teaspoon salt. Pulse until combined.
- Add 1 cup (2 sticks) chilled unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add 6-8 tablespoons ice water, until the dough just comes together.
- Form the dough into a ball, flatten it between two sheets of wax paper, and refrigerate for at least 1 hour.
- **Prepare the Filling:** In a medium saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, ¼ teaspoon salt, ¼ cup cornstarch, and 1 cup buttermilk.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes.
- Remove from heat and stir in 3 ounces (3 squares) of melted semi-sweet chocolate.
- Add 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract, stirring until the butter is melted and the mixture is smooth.
- Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.
- **Bake the Crust:** Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes. Remove the weights and parchment paper.
- Bake for another 8-10 minutes, or until the crust is lightly golden.
- Let the crust cool completely on a wire rack.
- **Make the Meringue:** Preheat oven to 400°F (200°C). In a clean, grease-free bowl, beat 4 large egg whites with ¼ teaspoon cream of tartar and a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in 1 ounce (1 square) of melted semi-sweet chocolate.
- **Assemble and Bake:** Spread the chilled chocolate filling evenly into the cooled pie crust.
- Spread the meringue over the filling, sealing the edges to the crust.
- Bake for 5-10 minutes, or until the meringue is lightly browned.
- Let the pie cool completely before chilling thoroughly in the refrigerator for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
159g
Fat
65g
Carbs
22g
