What You Need:

 

1 partially baked pie crust

1/2 C + 1 1/2 T of sugar, divided

1 T + 2 t of flour

1 T of unsweetened cocoa powder

1/4 t of salt, divided

1/2 C of whole milk

1 large egg yolk

1 oz. semisweet chocolate, chopped fine

1 T of unsalted butter, cut into pieces

1/4 t + 1/8 t vanilla extract, divided

1 large egg white, at room temperature

1/8 t of cream of tartar

 

How to Make It:

 

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.

Add the milk and egg yolk and whisk until blended in.

Place the pan over medium heat and whisking constantly cook for 5 minutes or until the mixture becomes thick and bubbly.

Remove the pan from the heat and whisk in the chocolate and butter.

Place the pan back on the heat and whisk constantly until melted and smooth.

Remove the pan from the heat again and whisk in 1/4 t of the vanilla.

Quickly put together the meringue as the pie filling needs to be hot when the meringue is spread over the top.

Put the egg white into a mixing bowl and beat on medium speed until foamy.

Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.

Beat on high speed until soft peaks form.

Gradually beat in the sugar until stiff peaks from

Spread the pie filling into the crust.

Mound the meringue onto the filling, spreading to seal around the edges and form peaks in the meringue.

Bake 16 minutes or until the meringue is a golden brown.

Cool the pie on a wire rack that is placed away from any air drafts.

 

Makes 8 servings

 

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Spread it quickly over the hot filling and affix it securely to the pan to seal it over the filling. Always cool meringue in a draft free area to also keep it from weeping.