Anyone have the recipe to a chocolate pie with the merigue?

Answer 1

Chocolate Meringue Pie Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Chocolate Chocolate Chocolate

Pie Crust:
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening or lard
1/4 teaspoon salt
2 tablespoons ice water, or more as needed
Chocolate Filling:
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, cut into bits and softened
4 large egg yolks
1 cup sugar
3 1/2 cups milk
6 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla

Meringue Topping:
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
Finely grated bittersweet chocolate, as garnish

For the pie crust: In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and mix just until the water is incorporated. Add more water as needed to make a smooth dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.
Remove from the refrigerator and place on a lightly floured surface. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, about 10 to 15 minutes. Remove from the oven and cool on a wire rack.

Filling: In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates and butter, stirring, until smooth. Remove from the heat.

In a bowl, beat the egg yolks with the sugar until thick and pale yellow.

In a medium, heavy saucepan, heat milk. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Whisk in the cornstarch and salt and cook over very low heat until thickened. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate and vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and cool completely. Pour the filling into the crust and refrigerate until cold, at least 4 hours or overnight.

Meringue: In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks start to form. Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult to spread.)

Preheat the oven to 325 degrees F.

Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake until the meringue is golden, about 14 to 15 minutes.

Remove from the oven and let cool for at least 2 hours in the refrigerator. Sprinkle with grated chocolate, and serve.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17882,00.html?rsrc=search

Answer 2

The best I've ever had was my mother's from her 1940s BH&G cookbook:

1/3 cup flour
1 cup sugar
1/4 tsp salt
2 squares (1 oz each) unsweetened chocolate
2 cups milk
3 slightly beaten egg yolks
2 Tbsp butter
1/2 tsp vanilla

9" baked pastry shell

Scald milk, melting chocolate into it as you heat it.

Mix flour, sugar and salt; gradually add milk with chocolate. Cook over moderate heat, stirring constantly, until mixture thickens and comes to a boil. Cook 2 minutes. Remove from heat.

Stir a small amount of hot mixture into egg yolks; then stir yolks into hot mixture and cook 1 more minute, stirring constantly. Add butter and vanilla. Cool mixture slightly. Pour into pie shell and cool completely.

To make meringue, use the 3 egg whites beaten with 6 Tbsp sugar. Cover cooled pie with meringue and bake at 350°F about 12-15 minutes.

Now, my mother didn't always measure accurately, and she sometimes used cocoa and extra butter instead of the chocolate, but this is the recipe she used and it was fabulous!

Answer 3

CHOCOLATE MERINGUE PIE

1 (4 3/4 oz.) box chocolate Jello pudding, "Cook and Serve"
3/4 c. sugar
3 egg yolks (save whites for meringue)
2 tsp. vanilla
2 1/2 c. milk

Mix Jello pudding, sugar, egg yolks, and 1/2 cup milk in small bowl. Pour in pan with the remaining milk. Add vanilla. Cook stirring constantly until it thickens. Pour into 10 inch pie shell. Cover with beaten egg whites and brown in oven.
Beat egg whites and add about 1/4 cup sugar and 1/2 teaspoon vanilla.

Answer 4

Here, I found some sites:

http://www.cooks.com/rec/search/0,1-0,chocolate_meringue_pie,FF.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_4822,00.html

http://www.culinarycafe.com/Pies-Pasteries/Chocolate_Meringue_Pie.html

Answer 5

no but i know an excellent site