Chocolate Mocha Meringue Pie Recipe

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Chocolate Mocha Meringue Pie Recipe
Chocolate Mocha Meringue Pie Recipe photo by Taste of Home
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Chocolate Mocha Meringue Pie Recipe

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

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.
Originally published as Chocolate Mocha Meringue Pie in Country Woman March/April 2004, p40

Nutritional Facts

1 piece: 303 calories, 12g fat (7g saturated fat), 43mg cholesterol, 123mg sodium, 47g carbohydrate (45g sugars, 0 fiber), 4g protein.

  • 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
  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.
Originally published as Chocolate Mocha Meringue Pie in Country Woman March/April 2004, p40

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gweaks User ID: 1191347 61001
Reviewed Mar. 20, 2014

"I would love to know the nutritional information on this recipe."

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