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Pride-o-the-Fair Chocolate Pie
Bake: 12 mins at 350°F
Ingredients
- Helen Rushton's Make-Ahead Piecrust (see Recipe Center)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 cups light cream
- 2 1 ounce package premelted, unsweetened chocolate
- 3 slightly beaten egg yolks
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- Meringue (see recipe below)
Directions
1. Prepare and bake 1 piecrust shell. Cool.
2. For filling, in a medium saucepan, combine sugar, flour, and salt. Stir in cream and chocolate. Cook and stir until bubbly. Cook for 2 minutes more.
3. Stir a small amount of the hot mixture (about 1/2 cup) into yolks. Return all to saucepan. Cook for 2 minutes more; stir constantly. Remove from heat. Stir in butter and vanilla. Pour into shell.
4. Prepare Meringue (see recipe below). Top pie with meringue. Bake in a 350 degree F oven for 12 to 15 minutes or until golden. Store, covered, in the refrigerator. Makes 8 servings.
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 teaspoon vanilla
Directions
In a mixer bowl, beat egg whites and cream of tartar until high and frothy. Add sugar, a tablespoon at a time, beating after each addition until soft peaks form (tips curl). Add vanilla; beat for 1 minute more. Spread meringue over hot filling, carefully sealing edges. Using the back of a spoon, shape whites into peaks.
