3. Line well buttered 9" pie pan with meringue. Stir or whisk together. Add to meringue mixture; fold twice to marble the meringue. Remove from the oven … In large bowl beat milk and pudding mix with wire whisk for 1 minute. Prepare the Graham Cracker Crust: Preheat oven to 350°F. Meanwhile, make the chocolate meringue. (Mixture will be very thick.) 4. Before serving, whip final cup of cream & add vanilla & sugar. 2. Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy. Bake for 10 minutes. 4. With a dull knife, make decorative peaks in the meringue. Bake 35 to 40 minutes or until meringue turns a delicate cream color and is dry to the touch. Add in chopped chocolate bar. Combine the sugar, cornstarch, and salt in a medium saucepan. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. Directions. Set two oven racks in the middle positions and preheat the oven to 350°F. 3. Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). Bake until the meringue is golden, about 14 to 15 minutes. With a graham cracker crust, a Tennessee whiskey-chocolate filling, and marshmallowy meringue, this pie is sure to impress. Pour in milk and egg yolks, and whisk together. In a saucepan, stir together the sugar, cocoa, flour, and salt. (Do not be tempted to fold in more.) Top pie. Whisk in half of whipped topping. Bake 1 hour at 275@ & let cool. In a large saucepan, mix dry ingredients until cohesive. Let cool while making filling. Add sweetened condensed milk, egg yolks, and vanilla. 5. Press firmly in 9-inch pie pan. Stir until combined. Break the chocolate into small pieces into a microwave-safe bowl. https://www.finecooking.com/recipe/old-time-chocolate-meringue-pie Spread each mound into 4-inch circle. Slowly mix in heavy cream until all lumps are dissolved. Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Cook chocolate & water in double boiler until thick, then add vanilla. 5. Line two baking sheets with parchment paper. This mile-high chocolate pie is inspired by a Southern classic: the MoonPie. Chocolate Pie: 1. Slowly stir in the beaten yolks and the milk. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) Whip 1 cup cream & fold chocolate inches Turn into shell & chill 3-4 hours. 4. 5. Cook over low heat, and stir in the butter and vanilla. Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. To slice the pie, dip a knife in water before cutting each slice and don’t wipe the knife dry. Once baked, cool the pie at room temperature for 1 hour and then refrigerate uncovered for 3 to 6 hours. For custard, in a medium saucepan over medium heat, bring 2-1/2 cups of the milk almost to simmering (watch closely so milk doesn't boil).