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Chocolate Mocha Meringue Pie Recipe

Chocolate Mocha Meringue Pie Recipe

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."
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling YIELD:6-8 servings

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

  • 1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
  • 2. 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.
  • 3. Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.
  • 4. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
  • 5. 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.
  • 6. 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.