Macy’s Chocolate Meringue Pie

Preparation info

  • Difficulty

    Easy

Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

This was my favorite dessert as a child, and it used to be quite common at church suppers, school fairs, and cake sales. I rarely see it anymore; the South’s taste in chocolate has followed the rest of the nation’s to excess in over-rich truffles, designer brownies, and so forth.

Ingredients

  • 1 recipe Pie Pastry for 8 ounces (225 g) of dough, prebaked
  • 3 ounces (84 g) unsweetened chocolate
  • ¾ cup (151 g) sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon flour
  • Pinch salt
  • cups (590 ml) milk
  • 3 egg yolks
  • teaspoons vanilla
  • 3 egg whites
  • 6 tablespoons sugar

Recommended Equipment

A double boiler, medium saucepan, electric mixer.

Method

Prepare the pie pastry and cook it until it is completely done, about 20 minutes in all. Cool on a rack.

Melt the chocolate in the double boiler over simmering water. Mix the sugar, cornstarch, flour, and salt thoroughly. Stir in the milk and cook, while stirring, until the mixture thickens. Add the melted chocolate to the sauce. Beat the egg yolks with a little of the hot mixture, then beat them into the rest of the chocolate mixture. Cook 2 or 3 minutes, stirring constantly. Remove from heat and beat in the vanilla.

Preheat oven to 325°F (163°C).

Beat the egg whites until frothy, then slowly add the sugar. Beat until stiff peaks form. Pour the chocolate custard into the pie shell. Spread the meringue over the top and bake for 10 to 15 minutes or until the meringue is golden brown. Cool, then refrigerate.