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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 8 servings |
||
| Calories 415 | ||
| Calories from Fat 138 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.4g | 23% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 202mg | 8% | |
| Potassium 178mg | 5% | |
| Total Carbohydrate 62.7g | 20% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 44.0g | ||
| Protein 7.6g | 15% | |
Ingredients
- 1 3/4 cups sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa
- 2 cups milk
- 4 large eggs, separated
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla
- 1 baked pie crust
- 1/2 teaspoon cream of tartar
Directions
1
Combine 1 1/4 cups sugar, flour, and cocoa in a medium saucepan.2
Beat milk and egg yolks together in medium bowl and slowly add to saucepan using a wire whisk.3
Cook over medium heat, stirring constantly, until thickened and bubbly.4
Remove from heat and add butter and vanilla.5
Stir pudding until butter is melted.6
Cover with plastic wrap to prevent skin while making meringue.7
Preheat oven to 325 degrees.8
Beat egg whites and cream of tatar at high speed of mixer until foamy.9
Slowly add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).10
Pour pudding into cooled baked pie crust.11
Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust.12
Bake for about 25 minutes or until lightly golden brown.
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- Course > Desserts > Pies & Tarts
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #1399614
On Sep 29, 2009
Mine came out successfully (I used a pre-made crust because I can't make a pie crust to save my life). I just did not like the taste of the chocolate filling. It set perfectly and the meringue was perfect, but the filling just did not have good flavor. What I need is Marie Callender's recipe. That is the perfect chocolate meringue pie.
From: Cyn
On Apr 20, 2007
I made this pie for Easter and it was a HUGE hit! This recipe was easy and I am again making it for a dinner party this weekend, thanks for a wonderful recipe!
From: Swbuda
On May 17, 2007
I'll add my 5 stars, although I think I added a little too much sugar and maybe a tad too much cocoa! My husband loves it and wants me to make it again, ( he hasn't finished this one, yet). But an excellent recipe! I liked the way the eggs are whisked in 'before' it's put on the heat. Makes for a smoother consistency than adding the egg yolks at the end. Will do this with all my cream pies from now on. Thanks PCrocker!
From: zaar mate
On May 3, 2007
This is heavenly! My husband said this was the best pie he'd had in a long time! I made this on a rainy day and the meringue still held up and worked perfectly. We all loved it. I will definitely be making this alot. Oh...I did use the special dark cocoa from Hershey's instead of the reg. which gives it a more intense chocolate flavor. Thanks so much!
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