This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: Fall 2006


Becky Jo’s Chocolate Meringue Pie

Courtesy of Chef Jonathan Bennett


Jonathan Bennett

Becky Jo's Chocolate Meringue Pie
Makes one 9-inch pie

1 prebaked pie crust shell

1/2 cup plus 3 tablespoons granulated sugar

1/2 cup Dutch-process cocoa powder

1/4 teaspoon salt

6 tablespoons all-purpose flour

4 eggs, separated

2 cups whole milk

4 tablespoons butter, diced

4 ounces bittersweet chocolate

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. In a small saucepan, whisk together the 1/2 cup sugar, cocoa, salt and flour. In a small bowl, combine the egg yolks and milk. Whisk the liquid into the dry ingredients. Place the saucepan over medium-high heat and bring to a boil, whisking constantly. Boil for two minutes then remove from the heat and whisk in butter, chocolate and vanilla. While the filling is still hot, pour into the prebaked pie shell and set aside.

To prepare the meringue, using a very clean bowl, whisk the egg whites until they triple in volume. Gradually add the remaining 3 tablespoons of sugar and continue whisking until stiff peaks form. Mound the meringue over the chocolate filling. Bake 10 to 15 minutes or until the meringue is golden brown. Cool completely before serving.


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association