After one bite of this delicious Chocolate Meringue Pie, this melt-in-your-mouth pie always gets an ooh-la-la. For cream to properly whip, place mixing bowl and/or beaters in the freezer for about 2 hours prior to preparing whipped cream.
2 egg whites, at room temperature
½ cup sugar
⅛ teaspoon cream of tartar
½ cup chopped nuts (pecans, walnuts, or almonds)
CHOCOLATE PIE FILLING
6 ounces semisweet chocolate chips
3 tablespoons hot water
½ teaspoon vanilla
1 cup heavy cream
- Preheat oven to 275°F.
- Lightly coat a 9-inch pie plate with cooking spray.
- To prepare the meringue, place egg whites in a large bowl. Beat on medium-high speed with an electric mixer, while gradually adding sugar. Increase speed, add cream of tartar, and beat until whites are glossy and stiff peaks have formed. Transfer meringue to the prepared pie plate. Spread meringue evenly across the bottom and sides of pie plate. Sprinkle nuts over top of meringue and bake for 1 hour.
- While the meringue is baking, prepare part of the chocolate filling. (The chocolate filling has to cool before it can be added to the whipped cream.) In a medium pan over moderate heat, combine chocolate chips and hot water, then stir until chocolate has melted and mixture is smooth. Stir in vanilla. Set mixture aside.
- Once the meringue has cooled, prepare the whipped cream. Pour whipping cream into medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until cream falls in large globs and has soft peaks. Add cooled chocolate mixture to whipped cream and combine until well blended. Spread chocolate filling over cooled meringue shell.
- Cover and chill pie for 2-3 hours before serving.
Recipe and photo credit Kerry Dunnington, author of Tasting the Seasons and This Book Cooks