Chocolate Cream Pie with Swiss Meringue

Chocolate Cream Pie with Swiss Meringue
Chocolate Cream Pie with Swiss Meringue
Makes 1 (9-inch) pie
Write a review
  1. 1 1/4 cups crushed chocolate graham crackers
  2. 1/4 cup sugar
  3. 1/3 cup butter, melted
  4. 1 egg white, lightly beaten
  1. 2/3 cup sugar
  2. 1/4 cup cornstarch
  3. 4 egg yolks
  4. 3 cups milk
  5. 5 ounces bittersweet chocolate, chopped
  6. 2 ounces unsweetened chocolate, chopped
  7. 2 tablespoons butter
  8. 1 teaspoon vanilla extract
  1. 6 egg whites
  2. 1 1/2 cups sugar
  1. Preheat oven to 350°.
  2. For crust: In a medium bowl, stir together all ingredients. Press mixture into bottom and up sides of a 9-inch pie plate. Bake for 15 minutes. Let cool completely.
  3. For filling: In a medium bowl, whisk together sugar, cornstarch, and egg yolks until smooth. In a medium saucepan, cook milk over medium-low heat just until bubbles begin to form around edges of pan. Whisking constantly, slowly add one-fourth of hot milk to egg yolk mixture. Whisking constantly, add egg yolk mixture to milk in saucepan. Increase heat to medium, and cook, whisking frequently, for 8 to 10 minutes or until mixture is thickened and coats the back of a spoon. Whisk in all chocolate, butter, and vanilla until melted and smooth. Spoon mixture into prepared crust, and cover with plastic wrap, pressing wrap directly onto chocolate mixture to prevent a skin from forming. Refrigerate for at least 4 hours or for up to 3 days.
  4. Preheat oven to broil.
  5. For meringue: In the top of a double boiler, whisk together egg whites and sugar. Cook, whisking constantly, over simmering water until mixture registers 140° on a candy thermometer.
  6. Remove from heat, and pour mixture into the work bowl of a stand mixer fitted with the whisk attachment. Beat at high speed for 10 minutes until thick, white, and fluffy.
  7. Spread meringue on top of chilled pie, and broil for 30 seconds or until top is lightly browned. Serve immediately.
Paula Deen Magazine