Chocolate Mocha Meringue Pie Recipe

Chocolate Mocha Meringue Pie Recipe photo by Taste of Home

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Don't look for the meringue on top of this deep-dish chocolate pie- it's on the bottom! "I used meringue to make the crust," jots Florence Oblander from Hillsboro, Kansas. "This has been a favorite dessert for many years."

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Chocolate Mocha Meringue Pie Recipe

Prep: 25 min. Bake: 25 min. + chilling

Yield: 6-8 Servings

25 25 50

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
FILLING:
1 tablespoon unflavored gelatin
1 cup cold water
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon instant coffee granules
1/8 teaspoon salt
1 cup 2% milk
1 cup heavy whipping cream, whipped
Chocolate curls

Directions

Place egg whites in a bowl; let stand at room temperature for 30 minutes.
Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.
Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a small saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved.
Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers. Yield: 6-8 servings.