Chocolate Vanilla Pie with Meringue Crown

Prep time
40
Total Time
60 plus chilling time
Rating
Not rated
0 ratings
Servings
8

Creamy chocolate pudding and frothy meringue come together in this special pie.

Ingredients

5 large Organic Valley Eggs

3 1/2 cups Organic Valley French Vanilla Half & Half

1/2 cup sugar, divided

3 tablespoons cornstarch

2 1/2 tablespoons Dutch process cocoa

1/8 teaspoons cream of tartar

deep-dish 10-inch pie crust, baked

1 ounce dark chocolate

Directions

1. Separate eggs, placing the whites in a large clean stainless bowl and the yolks in a medium bowl. (Be sure there is no yolk in the whites.) Set the egg whites aside, but do not refrigerate them. Heat oven to 375 degrees.

2. For filling: Combine half & half and 1/4 cup of the sugar in a medium saucepan. Place over medium flame; heat the mixture to just under a simmer, stirring occasionally. Meanwhile, add cornstarch and cocoa to the egg yolks; whisk until smooth.

3. Whisk about 1/2 cup of the hot mixture into the egg yolk mixture. Whisk this back into the hot half & half in the saucepan. Keep stirring it with the whisk until it bubbles lightly and visibly thickens. Donít let it bubble longer than a minute or so. Turn off heat, but keep filling in a warm place while you make the meringue.

4. For meringue: Place egg whites and cream of tartar in a clean, dry, deep, non-plastic bowl. Beat with electric beaters at medium speed until doubled in bulk and foamy throughout. (Work the beaters up and down and through the egg whites as you beat them. This incorporates air and allows for maximum volume.) Raise speed to high and very slowly add the sugar. Keep beating until meringue is glossy, thick and sets up in firm peaks. (Avoid overbeating, which can make the whites more fragile.)

5. Place baked pie shell on a baking sheet. Give the hot pie filling a stir (but do not beat it) and then scrape it into the pie shell. Scoop the meringue in a pile onto the filling. Spread it to the edges to create a seal all around. Use a knife to create peaks in the meringue. Bake until meringue is light brown, about 15 minutes.

6. Cool the pie and then chill it thoroughly--at least 4 hours--before serving. Shave a sprinkling of dark chocolate over the pie before serving it.

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