Because sometimes you just need your grandmother’s classic chocolate meringue pie and a little of that whipped meringue. This is one of my favorite sweet treats and I love how easy it is to bake! It brings together light, fluffy meringue with rich, chocolatey filling in a way that is simply irresistible. Make it extra special by using Coton Color’s Signature White Ruffle Pie Dish and serve on their Signature White Ruffle Salad Plates! Most of the ingredients are (probably) things you already have on hand, which makes it even better.
1 Pie Crust (homemade or store-bought)
3 Eggs (separated)
1 + 1/4 Cup of Sugar
1 Cup of Evaporated Milk
3 TBSP Unsweetened Cocoa Powder
3 TBSP Flour
2 TSP Vanilla Extract
Make pie crust according to directions, be sure to poke holes in the dough before you bake it to prevent it from sticking. I always use a fork for this! Allow the crust to cool after baking.
Using a pot combine evaporated milk with flour, cocoa powder, 1 cup of sugar, 3 egg yolks, and vanilla. I like to mix the dry ingredients first before adding the evaporated milk, eggs and vanilla so that it doesn’t get clumpy. Whisk over medium heat and KEEP WHISKING THE ENTIRE TIME until it begins to bubble. THIS IS IMPORTANT because it will stick to the pot if you don’t whisk the whole time.
After the chocolate filling begins to bubble remove from heat and continue to whisk until it has a pudding-like texture.
Fill the crust with the chocolate pudding and let it rest until it’s room temperature.
Preheat oven to 400 degrees and beat egg whites and remaining 1/4 cup of sugar with hand or stand mixer until a stiff peak forms — about five minutes.
Spread over the cooled chocolate filling making sure to cover the edges of the crust so the meringue will not shrink.
Bake at 400 degrees for 5 minutes or until the meringue is lightly browned.
Serve and enjoy!
