Chocolate Meringue Pie with Short Crust Pastry: Lip lickin Good

I LOVE PIE, My family here in Denmark not so much. When I make pie it is usually for me and I allow my boys, if they want some to have some. I have been  trying to decide for some time now what pie to feature on my blog to be able to publish my amazing short crust pastry recipe. Chocolate pie it is and yes it was lip lickin good.

Chocolate Meringue Pie with Short Crust Pastry By David Green

Short Crust Pastry:

1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon fine salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch pieces
2 to 3 tbsp water

Filling ingredients:

4 tablespoons of cocoa
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:

2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Short Crust:

Combine flour, salt and white sugar in a medium sized mixing bowl and stir well to mix.
Cut butter into 1 tablespoon pieces and add to dry ingredients.

 

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Toss once or twice to coat pieces of butter. Then using your hands break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.  Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground cornmeal and no large pieces of butter remain visible.

Should resemble cornmeal

Should resemble cornmeal

Sprinkle the minimum amount of water over the butter and flour mixture and
stir gently with a fork, the dough should begin holding together. If the mixture still appears dry and crumbly, add a little more water, but be careful just enough till it comes together (the less water you add the flakier your crust will be) Allow to rest in the refrigerator for 30 minutes before you roll it out.

Filling:

Mix the sugar, flour, salt, cocoa, eggs and milk with a whisk. Cook on medium heat and dont forget to stir until it bubbles and thickens, about five to 10 minutes or until you reach your desired thickness. Remove from heat and stir in your vanilla and butter.

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Now it is time to make the magic happen so grab that pie crust and lets get to work. Flour your counter top and lay out your chilled and flattened pie crust on the counter. Grab your rolling pin and lightly rub a bit of flour on it ( Tip: store your rolling pin in a clean and very dry place, Always rub flour on it after you clean it and you will have less sticking). Now you want to roll out the short crust until it is larger than your pie pan.

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If you chilled your dough properly and floured enough of the counter you should have no stickage. You want to fold the dough in half and fold it again until it resembles a rectangle. This will make it easier to put in the pie pan.

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No put it in the pie pan and unfold it. once you have it placed in the pie pan you will need to prick the entire bottom of the crust.

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Extra crust: Nothing goes to waste in my kitchen. Just sprinkle with sugar and cinnamon and you have a nice treat for the kids.

Extra crust: Nothing goes to waste in my kitchen. Just sprinkle with sugar and cinnamon and you have a nice treat for the kids.

 

 

 

 

 

Now you need to bake the crust for 10 minutes at about 190c or 325f until it is golden brown.

Merengue:

Beat the egg whites and salt until they start to get fluffy and then add the sugar one tbsp at a time. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites.

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Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. Cool chill and serve

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And that is all there is to a perfect pie. I use this pie crust for most pie dishes it is very versatile sweet or savory. I hope you Enjoy

 

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