Chocolate Rum Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This shell can be baked ahead and kept crisp in a turned-off oven overnight. The recipe comes courtesy of Gourmet's Best Desserts. A pie with a meringue shell is often called an angel pie and this one does sound heavenly! Read more ! Ingredients:
shell |
2 egg whites at room temperature |
pinch of salt |
1/4 tsp cream of tartar |
1/2 cup superfine granulated sugar |
1/2 tsp vanilla |
filling |
6 oz semisweet chocolate, coarsely chopped |
4 egg whites at room temperature |
pinch of salt |
1/4 tsp cream of tartar |
1 cup well-chilled heavy cream |
2 tbsp dark rum |
sweetened whipped heavy cream for garnish |
Directions:
1. Butter the pie pan well and preheat oven to 275 degrees.
2. Shell:
3. Beat egg whites with salt until foamy, add cream of tartar and beat until soft peaks form.
4. Add the superfine sugar, one tablespoon at a time and beat until it holds stiff peaks.
5. Beat in the vanilla.
6. Spoon into the pie plate, forming the sides of the shell with the back of a spoon.
7. Bake shell in lower third of oven for 1 hour.
8. Turn off heat, leave oven door ajar, and let the shell dry in the oven for at least one hour.
9. Filling:
10. In the top of a double boiler set over hot water, melt the chocolate, stirring until smooth, and let cool to lukewarm.
11. Beat egg whites with the salt until foamy, add the cream of tartar, and continue to beat until they hold stiff peaks.
12. In a large chilled bowl, beat heavy cream with the dark rum until it holds peaks.
13. Fold chocolate gently but thoroughly into whipped ream and fold in egg whites.
14. Spoon the chocolate filling into the meringue shell and chill the pie for at least 1 hour.
15. Garnish with large dollops of whipped cream.
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