Over Thanksgiving, I made one of my favorite desserts with a new twist.
I made chocolate meringue pie with an Askinosie single origin chocolate bar from Ecuador.
It. Was. De-li-cious!
And super simple...
Pie Crust Recipe from Fanny Farmer Cookbook
- 2 1/2 cups of unbleached flour
- 3/4 cup of butter
- 1/2 teaspoon of Kosher salt
- 6-7 Tablespoons of water
- Mix all the dry ingredients.
- Cut in the fat. (A pastry cutter works lovely!)
- Add the water one Tablespoon at a time so that it just sticky as a ball.
- Roll the dough out into a thin circle.
- Place the dough in the pie pan and flute the edges.
- Bake in the oven for 17 minutes at 425 degrees Fahrenheit.
Recipe for the Chocolate Custard from Green & Black
- 4 large free-range egg yolks
- 45 g of sugar
- 20 g plain flour
- 350 mL of milk
- 70 g of Askinosie chocolate bar (save the left over for the top)
- Whisk together the egg yolks & sugar.
- Sift in the flour & whisk that in.
- Heat milk to boiling point.
- Pour onto the egg mixture, whisking constantly.
- Return the mixture to the saucepan & bring to a boil over LOW heat. You want it to be thick and smooth.
- Remove from heat and add the chocolate until fully mixed.
Recipe for the Meringue TexasCooking.com
- 3 egg whites from large eggs
- 6 Tablespoons sugar
- 1/4 teaspoon cream of tartar
- Beat the egg whites at high speed with an electric mixer until soft peaks form.
- With mixer running, add the cream of tartar.
- Then gradually add the sugar, a Tablespoon at a time, and beat until stiff peaks form.
- Beat in the vanilla.
- Pie atop pie and seal the edges to the crust.
- Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until lightly browned.
Let your pie cool before you put into the fridge to keep it from dewing.