Chocolate Mocha Meringue Pie |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Don't look for the meringue on top of this deep-dish chocolate pie- it's on the bottom! I used meringue to make the crust, jots Florence Oblander from Hillsboro, Kansas. This has been a favorite dessert for many years. Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
3/4 cup sugar |
filling: |
1 tablespoon unflavored gelatin |
1 cup cold water |
1 cup sugar |
3 tablespoons baking cocoa |
1 teaspoon instant coffee granules |
1/8 teaspoon salt |
1 cup 2% milk |
1 cup heavy whipping cream, whipped |
chocolate curls |
Directions:
1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
3. Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.
4. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
5. In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a small saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved.
6. Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers. Yield: 6-8 servings.
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