Description
This classic dessert features a rich chocolate custard filling topped with a light meringue, all nestled in a flaky pie crust. It’s a timeless favorite that’s sure to delight your taste buds.
Ingredients
Units
Scale
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For the Pie Filling:
- 4 tablespoons cocoa powder or 1 1/2 squares of baking chocolate
- 3/4 cup (150 g) granulated sugar
- 5 tablespoons (40 g) all-purpose flour
- 1/4 teaspoon salt
- 2 egg yolks, lightly beaten
- 1 1/2 cups (360 ml) whole milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon (14 g) unsalted butter
- 1 unbaked 9-inch pie crust
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For the Meringue Topping:
- 2 egg whites
- 1/8 teaspoon kosher salt
- 4 tablespoons (50 g) granulated sugar
Instructions
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Prepare the Pie Filling:
- In a medium saucepan, whisk together the cocoa powder (or melted baking chocolate), sugar, flour, and salt.
- Gradually add the milk, stirring constantly to prevent lumps.
- Cook over medium heat, stirring continuously, until the mixture thickens and begins to boil. Once it reaches a boil, continue to cook for an additional 2 minutes.
- Remove from heat and stir in the beaten egg yolks, mixing thoroughly.
- Return the saucepan to low heat and cook for 2 more minutes, stirring constantly.
- Remove from heat again and stir in the vanilla extract and butter until smooth.
- Pour the chocolate filling into the unbaked pie crust.
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Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites with the kosher salt until soft peaks form.
- Gradually add the sugar, continuing to beat until stiff peaks form.
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Assemble and Bake:
- Spread the meringue evenly over the chocolate filling, ensuring it touches the crust all around to prevent shrinking.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the meringue is lightly browned.
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Serve:
- Allow the pie to cool to room temperature before slicing and serving.
Notes
- Crust Preparation: For a crispier crust, consider pre-baking it for 10 minutes at 350°F (175°C) before adding the filling.
- Meringue Tips: Ensure the bowl and beaters are free from any grease to achieve the best meringue consistency.