RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 629
View Recipe |
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Recipe Name: |
McCall's Chocolate Meringue Pie |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Chocolate |
Kosher: |
Dairy |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
400 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
To make this a cream pie instead, whip 1/2 cup heavy cream with 2 Tbls powdered sugar and top a cooled pie. You will have to refrigerate this pie.
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Ingredients: 2 Ounce(wt)s chocolate, baking, unsweetened cut up 2.5 Cups milk, whole
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Directions:
Make the filling:
In a medium saucepan, combine 1 cup white sugar, cornstarch, chocolate and salt; mix well. Gradually stir in milk, mixing until smooth.
Over medium heat, bring to a boil, stirring; boil 1 minute, stirring constantly. Remove from heat.
Stir half of the hot mixture into the egg yolks, mixing well (do not let the eggs scramble); pour back into saucepan and combine well.
Bring back to a boil, stirring; boil 1 minute longer. Remove from heat.
Stir in the extracts; pour immediately into the pie shell.
Preheat oven to 400 degrees.
Make Meringue:
In a medium bowl, with a portable electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form when beater is raised.
Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.
Spread meringue over warm filling, sealing to the edge of the crust.
Bake 7 to 10 minutes, or until meringue is golden. Cool on a wire rack, away from drafts, 1 hour before serving. |
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Nutrition per Serving: |
Calories: |
472 |
Total Carbs: |
74.2 |
Net Carbs: |
0.0 |
Cholesterol: |
16.7 |
Fat: |
16.9 |
Protein: |
9.15 |
Fiber: |
0.06 |
Sodium: |
352.29 |
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