Ingrédients pour Chocolate Cream Meringue Pie
- 1 (9-inch) pre-baked pie crust
- 1 cup granulated sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
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Comment préparer Chocolate Cream Meringue Pie
- **Make the Chocolate Filling:** In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups whole milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat.
- In a separate bowl, whisk 2 large egg yolks. Gradually whisk 1/2 of the hot chocolate mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture.
- Cook over medium heat, stirring constantly, for 1 minute, or until the mixture is smooth and thickened.
- Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until melted and combined.
- Pour the chocolate filling into your pre-baked 9-inch pie crust. Set aside to cool slightly.
- **Make the Meringue:** Preheat your oven to 350°F (175°C).
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1 cup granulated sugar, beating on high speed until stiff, glossy peaks form.
- Carefully spread the meringue over the warm chocolate filling, sealing the edges to the crust to prevent shrinkage.
- Bake for 5-8 minutes, or until the meringue is lightly browned.
- Let the pie cool completely to room temperature, then chill for at least 4 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
139g
Fat
57g
Carbs
18g
