Brownie Meringue Pie Recipe

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Brownie Meringue Pie Recipe

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3 1
Publisher Photo
In Union Grove, Wisconsin, Julie Moyer stirs chocolate cookie crumbs and chopped nuts into a meringue mixture to create this rich dessert. It's sweetly priced at a mere 22¢ a wedge.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

Ingredients

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup crushed chocolate wafers
  • 1/2 cup chopped walnuts
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Directions

In a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Gently fold in the wafer crumbs and nuts. Spread into a greased 9-in. pie plate.
Bake at 300° for 30-40 minutes or until the top appears dry and is lightly browned. Cool on a wire rack.
In another bowl, beat the whipping cream and confectioners' sugar until stiff peaks form. Spread over the pie. Refrigerate for 3-4 hours. Yield: 8 servings.
Originally published as Brownie Meringue Pie in Quick Cooking January/February 2004, p13

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup crushed chocolate wafers
  • 1/2 cup chopped walnuts
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  1. In a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Gently fold in the wafer crumbs and nuts. Spread into a greased 9-in. pie plate.
  2. Bake at 300° for 30-40 minutes or until the top appears dry and is lightly browned. Cool on a wire rack.
  3. In another bowl, beat the whipping cream and confectioners' sugar until stiff peaks form. Spread over the pie. Refrigerate for 3-4 hours. Yield: 8 servings.
Originally published as Brownie Meringue Pie in Quick Cooking January/February 2004, p13

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