Chocolate Meringue Pie

Name: Chocolate Meringue Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 to 10 servings
Ingredients: 2 egg whites, at room temperature; ½ cup (65 g) icing sugar; ¾ cup (180 ml) 35% whipping cream; 4 egg yolks; ¼ cup (55 g) sugar; 6 oz (170 g) dark chocolate, finely chopped; 2 tbsp unsalted butter, softened; 1 cup (250 ml) 35% whipping cream; 2 tbsp icing sugar

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Preparation 25 MIN

Cooking 50 MIN

Cooling 7 H

Lemon meringue, who? Our Chocolate Meringue goes beyond the pie when stacked with sweetened whipped cream on top of a rich chocolate filling.

Ingredients
Preparation

Ingredients

Meringue Crust

2 egg whites, at room temperature
½ cup (65 g) icing sugar

Chocolate Crémeux

¾ cup (180 ml) 35% whipping cream
4 egg yolks
¼ cup (55 g) sugar
6 oz (170 g) dark chocolate, finely chopped
2 tbsp unsalted butter, softened

Whipped Cream

1 cup (250 ml) 35% whipping cream
2 tbsp icing sugar

Preparation

Meringue Crust

With the rack in the middle position, preheat the oven to 325°F (165°C). Generously butter a 9-inch (23 cm) pie plate (see note). Line the bottom with parchment paper and butter.
In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until stiff peaks form.
Spoon the mixture into the prepared pie plate. With a small offset spatula, evenly spread the meringue over the bottom and sides of the plate.
Bake for 45 minutes or until the meringue is golden brown. Let cool.

Chocolate Crémeux

In a small saucepan, bring the cream to a boil.
In a bowl, combine the egg yolks and sugar with a whisk. Gradually add the hot cream over the yolks, stirring constantly. Add the chocolate and let melt for 1 minute.
With a spatula, stir gently until the chocolate has melted. Add the butter and stir until smooth. Pour the mixture into the meringue crust. Cover with plastic wrap directly on the surface of the crémeux. Refrigerate for about 6 hours or until the crémeux is firm.