Old Fashioned Chocolate Pie Recipe With Meringue

Gradually add sugar and continue to beat until stiff and glossy.

Old fashioned chocolate pie recipe with meringue. After baking cool on the counter one to two hours and then place in the refrigerator uncovered for at least 3 6 hours before serving. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. To make the meringue beat the egg whites with salt and when they start to get fluffy add the sugar.

Preheat oven to 325 f. Cook over medium heat stirring constantly with a wire whisk until mixture comes to a boil. Pour chocolate filling into pie crust.

For meringue immediately beat egg whites with cream of tartar until soft peaks form. Bake for 10 15 minutes or until the meringue is golden. In a medium bowl whisk the 3 egg yolks until thick and lemon colored.

Lift your beater or whisk straight up. Broil till lightly golden brown on top. Pour slightly cooled filling into cooked pie crust and spread meringue evenly over chocolate filling sealing edges to crust.

Stir in milk and egg yolks. With the back of a spoon make pretty swirls. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking.

Gradually beat in sugar and continue to beat until stiff and glossy. Pour hot filling into pie crust. Beat with an electric mixer until foamy.