Chocolate Meringue Pie

For some, the idea of chocolate meringue may be new but I was introduced to it long before I had lemon meringue. This was a family favorite when I was growing up and my mom made it almost every Saturday in a large cookie sheet, so that there’d be enough for company the next day.
I suggest using the homemade pudding recipe because it’s a milder version of the Jell-O pkgs and goes better (in my opinion) with the meringue.

Pie Pastry: (use this or crust of your choice)
1 2/3 c flour
3/4 tsp salt
2/3 c shortening
4 Tbsp cold water

Combine flour and salt in medium sized mixing bowl. Cut shortening into flour with pastry blender until pieces are the size of large peas. Sprinkle with water and stir with fork, in circular motion, until mixture forms a ball - just barely holds together.
Divide in half. Turn out on floured surface, pat and shape with hands into circular
shape, then roll out to fit 9” pie plates. Prick crusts. Freeze one and bake one until just golden, about 12 – 15 minutes.


Chocolate Pudding filling:
2 1/4 cups milk, divided
1/4 cup cornstarch
1/4 cup Nestle Nesquik chocolate milk mix powder
1 rounded Tbsp unsweetened baking cocoa
2 Tbsp sugar
3 egg yolks

In a small pot, heat 1 1/4 cup of the milk (med heat) and bring to boil.
As you’re watching this, mix the cornstarch, chocolate and sugar in a small bowl.
Add a little of the 1 c milk, stir in the egg yolks and then the rest of the milk.
With whisk, add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but just keep stirring; it gets smooth after a minute.

Pour into baked pie shell. Beat 3 egg whites with 4 Tbsp sugar, until shiny and thick.
If you overbeat it, it will be harder to get a nice finish. Spread over pudding. To get little peaks, just touch the top with a spoon and lift. Bake at 400F for 7 min or until golden. Cool before serving. Keeps well in fridge for several days.

enjoy!

A hint to remember - heat serrated knife well (under hot running water) before cutting up the pie. It works well to keep the meringue from sticking to the knife. May have to repeat in between slicing.