Chocolate Cream Pie With Chocolate Meringue Recipe

How to Make Chocolate Cream Pie With Chocolate Meringue

1. **Make the Crust:** In a food processor, combine 1 ½ cups all-purpose flour and ½ teaspoon salt. Pulse until combined.
2. Add 1 cup (2 sticks) chilled unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
3. With the food processor running, gradually add 6-8 tablespoons ice water, until the dough just comes together.
4. Form the dough into a ball, flatten it between two sheets of wax paper, and refrigerate for at least 1 hour.
5. **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.
6. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes.
7. Remove from heat and stir in 3 ounces (3 squares) of melted semi-sweet chocolate.
8. Add 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract, stirring until the butter is melted and the mixture is smooth.
9. 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.
10. **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.
11. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
12. Line the crust with parchment paper and fill with pie weights or dried beans.
13. Bake for 10 minutes. Remove the weights and parchment paper.
14. Bake for another 8-10 minutes, or until the crust is lightly golden.
15. Let the crust cool completely on a wire rack.
16. **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.
17. Gradually add 1 cup granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
18. Gently fold in 1 ounce (1 square) of melted semi-sweet chocolate.
19. **Assemble and Bake:** Spread the chilled chocolate filling evenly into the cooled pie crust.
20. Spread the meringue over the filling, sealing the edges to the crust.
21. Bake for 5-10 minutes, or until the meringue is lightly browned.
22. Let the pie cool completely before chilling thoroughly in the refrigerator for at least 4 hours before serving.