Chocolate Meringue Pie

I was really in the mood for pie last week, so I made up three single pie crusts. I used the first for an ad lib chicken pot pie. Over the weekend I decided to make a chocolate meringue pie.

Brett was whining a little and asked why I didn't do a peanut butter pudding pie. So, I decided to be nice to him. I still used the chocolate filling recipe, but I made up a peanut butter filling that I put in the baked pie crust first, layering the chocolate on top. I mixed peanut butter with cream cheese and sugar. I should have added more sugar, and I should not have made so much. The balance was not right. The peanut butter was too much. Brett didn't mind. He said, "All it needs is to be frozen." So, he put it in the freezer and finished up the rest of the pie within three days.

I was still craving the original chocolate meringue pie, so I baked the crust two days ago (hopefully it won't be stale...) and made my filling last night. If making homemade pudding is that easy, I need to do it more often. Unlike tapioca pudding, which you have to wait 20 minutes to cool before it thickens and is ready to eat, this filling was thick and ready right away. I reserved about 1/4 cup to eat plain. It was a little rich, so I am hoping that the meringue balances it out.

Chocolate Meringue Pie
Source: Everyday Food

One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
1 can (12 ounces) evaporated whole milk
3 large eggs, separated
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

1. Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
2. Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan , off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
3. Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
4. Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
5. Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

[I baked the pie with the meringue this evening (a day after I started this post) and brought it over to Donna's to share. I guess I'm glad that I shared the pie with them, because although I ate two pieces tonight (one with the family and another at home in front a movie after the kids went to bed) I still could have eaten two more pieces (for a total of half the pie!). I think what I'm saying is that I liked it!]