Paula Deens Rich Chocolate Meringue Pie Recipe 395

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PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)



Paula Deen's Rich Chocolate Meringue Pie Recipe - (3.9/5) image

Provided by kshepherd322

Number Of Ingredients 14

MILE HIGH MERINGUE:
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 1/4 cups sugar
2 1/2 cups whole milk
4 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9-inch) prepared pie crust, baked
5 egg whites, room temperature
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon clear or regular vanilla extract
Unsweetened cocoa powder, if desired

Steps:

  • Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

CHOCOLATE MERINGUE PIE PAULA DEEN



Chocolate Meringue Pie Paula Deen image

Provided by Faith Granger

Categories     Dessert

Time 35m

Number Of Ingredients 13

1 9- inch pre-baked pie crust
2 cups sugar
3 Tbsp cocoa powder
8 Tbsp all-purpose flour
1/8 tsp salt
6 egg yolks
4 cups milk
2 Tbsp butter
2 tsp vanilla extract
6 egg whites
½ tsp cream of tarter
8 Tbsp sugar
1 tsp vanilla extract (optional)

Steps:

  • Prepare and pre-bake your pie crust. Set aside to allow it to fully cool.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (2.9/5)



Paula Deen's Rich Chocolate Meringue Pie Recipe - (2.9/5) image

Provided by á-72367

Number Of Ingredients 10

1/2 c. unsweetened cocoa powder
1/3 c. all-purpose flour
1-1/4 c. sugar
2-1/2 c. whole milk
4 egg yolks, lightly beaten
2 T. butter
1 t. vanilla extract
1 (9-in)prepared pie crusts, baked
Paula Deen's Mile-High Meringue (see recipe)
Unsweetened cocoa powder (if desired)

Steps:

  • Preheat oven to 325. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator.

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