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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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What an impressive finish our Test Kitchen whipped up with this dreamy, creamy chocolate pie topped with peaks of golden meringue! Itâs sure to be a family favorite. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons cold butter |
2 tablespoons canola oil |
2 tablespoons buttermilk |
6 to 7 teaspoons cold water |
filling: |
1/3 cup sugar |
3 tablespoons baking cocoa |
2 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups fat-free evaporated milk |
1/4 cup water |
1 egg, beaten |
2 ounces semisweet chocolate, coarsely chopped |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour.
2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack.
3. In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
4. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside.
5. For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust.
6. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 8 servings.
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