Pride-o-the-Fair Chocolate Pie
- Makes: 8 servings
- Prep 30 mins
- Bake 12 mins
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
- Prepare and bake 1 piecrust shell. Cool.
- 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.
- 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.
- 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.
Meringue
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.
Nutrition Facts
(Pride-o-the-Fair Chocolate Pie)
Servings Per Recipe 8, Fat, total (g) 25, chol. (mg) 119, sat. fat (g) 11, cal. (kcal) 440, calcium (mg) 91, vit. A (IU) 632, pro. (g) 7, iron (mg) 2, carb. (g) 50, vit. C (mg) 1, fiber (g) 2, sodium (mg) 216