02 April 2013

Chocolate Meringue Pie

Wayne's favourite dessert is a lemon meringue pie, but when we don't have lemons (or lemon juice in the freezer) this chocolate meringue pie comes a very close second.

1 cup caster sugar
1 cup milk
3 tbsp cocoa
3 tbsp cornflour
3 eggs
1 teaspoon vanilla
125g butter
1 pre-cooked pie shell

Separate eggs. Put egg yolks and all of remaining ingredients (except pie shell) into a large saucepan. Cook on medium to medium low heat,  whisking constantly. Bring to a boil and cook a further one minute until mixture has thickened. Pour into prepared pie shell.


4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract

Preheat oven to 200 degrees Celsius. Beat egg whites with cream of tartar until soft peaks start to form.  Add sugar pouring slowly in as you continue to beat on high. Add  vanilla continue to beat on high until stiff peaks form. Spoon onto pie filling. Make sure you cover right to the edge of the pie to stop the air getting in.  This will stop the meringue weeping and falling. Bake for 10 - 15 minutes until meringue is set and golden.

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