Chocolate Mocha Meringue Pie Recipes

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

TRIPLE CHOCOLATE MOCHA PIE

Steps:

• Crust preparation:
• Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set.
• Mocha filling preparation:
• Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
• Ganache preparation:
• Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl
• Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
• Whipped topping and garnish:
• Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.

CHOCOLATE MERINGUE PIE (THE BEST EVER)

Steps:

• Filling: Combine sugar, flour, cocoa and salt in a saucepan.
• Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
• Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
• Meringue: Preheat oven to 350.
• In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
• Bake for 12 to 15 minutes or until browned.

QUICK CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
• Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
• Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
• Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
• Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

GRANDMA'S CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Trim edges so that there is a 1-inch overhang. Fold under, and crimp with your fingers. Refrigerate for 1 hour.
• Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
• Whisk 1 cup sugar, the flour, and cocoa. Gradually whisk in 1/2 cup milk until smooth and thick. Whisk in egg yolks.
• Heat butter, salt, and remaining 1 1/2 cups milk in a large saucepan over medium-high heat, stirring until butter has melted. Add about 1/4 cup butter mixture to the cocoa mixture, and whisk until smooth. Add cocoa-butter mixture to pan, and cook, whisking constantly, until thickened and beginning to bubble, about 1 minute. Remove from heat, and whisk in vanilla. Pour through a fine sieve into cooled piecrust. Let cool completely. Refrigerate for 1 hour.
• Preheat broiler. Put egg whites, remaining 2/3 cup sugar, and the cream of tartar into a heatproof bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees. Remove from heat. Beat on medium-low speed for 5 minutes. Raise speed, and beat until stiff, glossy peaks form, about 4 minutes. Spoon onto pie, making sure meringue touches crust. Broil until browned, 30 seconds to 1 minute.

GRANDMA'S COCOA MERINGUE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.