Double Chocolate Meringue Pie – with Cocoa and Semi Sweet Chocolate Chips…
Double Chocolate Meringue Pie
- 1 nine inch deep dish pie crust, baked to package directions
- 2 cups whole milk
- 1 cup sugar
- 1/3 cup baking cocoa
- 4 tablespoons flour
- 4 egg yolks (save egg whites)
- 1/3 cup semi sweet chocolate chips
- 1 teaspoon vanilla
In a medium saucepan on medium low heat, add milk, sugar, cocoa, flour, whisk to completely blend together.
Add egg yolks one at a time, whisk continuously until all blended.
Turn heat up to medium high, keep whisking continuously until thickened.
Remove from heat and add vanilla and chocolate chips, whisk until chocolate chips are melted.
Pour into prepared pie crust, set aside.
- 4 egg whites
- 1 teaspoon cream of tartar
- 4 tablespoons sugar
Beat egg whites on high with electric hand mixer, add cream of tartar and sugar.
Beat until stiff peaks are formed, spread over filling completely covering crust.
Turn oven on low broil, place pie in oven and brown meringue, until golden brown.
Be careful not to burn meringue, it only takes a minute or two! Watch through window!
Refrigerate for several hours before serving.