German Chocolate Meringue Pie Recipe Recipe For Meatloaf

GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
• Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
• To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
• Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

CHOCOLATE MERINGUE PIE

Steps:

• 1. For the crust: Combine flour and salt in medium sized mixing bowl. Cut shortening into flour with pastry blender until pieces are the size of peas. Sprinkle with water and stir with fork, in circular motion, until mixture forms a ball. Just barely holds together.
• 2. Divide in half. Turn out on floured surface, pat and shape with hands into circular shape, then roll out to fit 9 inch pie plates. Prick crusts. Freeze one and bakd one until just golden, about 12 -15 minutes.
• 3. Chocolate pudding filling: In a small pot, heat 1 1/4 c. Milk (medium heat) and bring to a boil. As you're watching this, mix the cornstarch , chocolate and sugar in a small bowl. Add a little of the 1 c. Milk, stir in the egg yolks and then the rest of the milk. With whisk , add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but keep stirring; it gets smooth after a minute.
• 4. Pour into baked pie shell. Beat 3 egg whites with 4 tbsp. Sugar, until shiny and thick. If you overbeat it , it will be harder to get a nice finish. Spread over pudding . To get little peaks, just touch the top with a spoon and lift. Bake at 400 degrees for 7 minutes or until golden. Cool before serving. Keeps in fridge for several days.

GERMAN CHOCOLATE ANGEL PIE II

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
• In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.