Fudge Meringue Pie Recipes

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

MISS MILTON'S LOVELY FUDGE PIE

Steps:

• To make the pie:
• Preheat your oven to 325 degrees. Butter an 8-inch round pie pan and line with parchment paper.
• Sift together the flour, cocoa, baking powder, and salt. In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix. In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together. Add the melted chocolate and mix completely. Fold in the flour mixture and stir only until the batter is uniformly brown.
• Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake; it should be moist and slightly gooey.
• While the pie bakes, make the coulis:
• Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Mix the cornstarch with a little cold water until smooth. Place the berry purée, the cornstarch, and the sugar in a saucepan and heat to simmer. Cook one minute, then cool. Chill before using.
• After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar. Serve warm or room temperature with raspberry coulis.

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.

FUDGE RIBBON PIE

Steps:

• Prepare baked 9-inch pastry shell; set aside.
• For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
• Cook and stir over medium heat until bubbly.
• Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
• Remove from heat; stir in vanilla.
• Beat until smooth with wire whisk or rotary beater.
• Set aside to cool completely.
• In a chilled bowl, stir 1 pint of the ice cream until softened.
• Spread into cooled baked pastry shell.
• Cover with half of the cooled fudge sauce.
• Freeze until nearly firm.
• Repeat with remaining ice cream and fudge sauce.
• Return to freezer while preparing meringue.
• In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
• Cool to room temperature.
• Add the meringue powder.
• Beat on high speed until stiff peaks form.
• By hand, fold 3 tablespoons of the crushed candy into the meringue.
• Spread meringue over chocolate sauce layer, sealing to edge.
• Sprinkle top with remaining crushed candy.
• Freeze until firm (several hours).
• Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
• Cover loosely and return to freezer for a few hours or overnight before serving.