Monday, December 12, 2011

Askinosie Chocolate Meringue Pie

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

  1. Mix all the dry ingredients.
  2. Cut in the fat. (A pastry cutter works lovely!)
  3. Add the water one Tablespoon at a time so that it just sticky as a ball.
  4. Roll the dough out into a thin circle.
  5. Place the dough in the pie pan and flute the edges.
  6. 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)
  1. Whisk together the egg yolks & sugar.
  2. Sift in the flour & whisk that in.
  3. Heat milk to boiling point.
  4. Pour onto the egg mixture, whisking constantly.
  5. Return the mixture to the saucepan & bring to a boil over LOW heat. You want it to be thick and smooth.
  6. Remove from heat and add the chocolate until fully mixed.

Recipe for the Meringue

  • 3 egg whites from large eggs
  • 6 Tablespoons sugar
  • 1/4 teaspoon cream of tartar
  1. Beat the egg whites at high speed with an electric mixer until soft peaks form.
  2. With mixer running, add the cream of tartar.
  3. Then gradually add the sugar, a Tablespoon at a time, and beat until stiff peaks form.
  4. Beat in the vanilla.
  5. Pie atop pie and seal the edges to the crust.
  6. 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. 

And enjoy!

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