Meringue Pie

CHOCOLATE

5

4

cup all-purpose flour tablespoons unsweetened cocoa powder cups white sugar (12 fluid ounce) can evaporated milk teaspoon vanilla extract egg yolks cup butter (9 inch) single crust pie egg whites teaspoon cream of tartar cup white sugar

INGREDIENTS

1/4

2

1 

4

1

1 

1/4

1/4

1/4

1

Preheat the oven to 350 degrees F. In a medium bowl, sift together the flour and cocoa powder. Stir in the sugar.

Sift flour and cocoa

2

Add the mixture to a medium saucepan and blend in evaporated milk and vanilla. Beat the egg yolks slightly and stir into pan until just combined. Add the butter. Heat, stirring constantly, until the butter is melted.

Add milk and butter

3

Pour the filling into the unbaked pie shell. Bake for 35 to 40 minutes or until the pie looks set when gently shaken.

Bake the pie

4

In the meantime, combine the egg whites and cream of tartar in a clean, dry metal or glass bowl. Beat at medium speed until the egg whites form bubbles and look frothy. Add the sugar, one tablespoon at a time. Beat on medium speed in between until soft peaks form.

Beat egg whites

5

Keep beating the eggs whites until they form stiff peaks. Spread or pipe the meringue over the top of your pie as soon as it comes out of the oven. Spread the meringue all the way to the edge where the crust and the pie meet to seal the meringue.

Pipe the meringue

6

Return the pie back to the oven. Bake until the meringue begins to brown, about 10-15 minutes. Allow the pie to cool at room temperature.

Bake

Nutrition Info

SERVING

1 slice

calories

330 kcal per serving

CARBOHYDRATES

44 grams

FAT

14g per serving

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