Pride-o-the-Fair Chocolate Pie | Midwest Living
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Pride-o-the-Fair Chocolate Pie

Pride-o-the-Fair Chocolate Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 12 mins

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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.

Meringue

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Directions

  1. 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

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