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."
Recommended: 30 Recipes to Make with Nutella
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- 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
- 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.
Originally published as Chocolate Mocha Meringue Pie in Country Woman March/April 2004, p40
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Chocolate Mocha Meringue Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 20, 2014
"I would love to know the nutritional information on this recipe."