CHOCOLATE MERINGUE PIE RECIPE

What you'll  need 

Pudding:

2 cups sugar

6 TBSP flour

6 TBSP cocoa

1 tsp salt

6 egg yolks

4 cups milk

2 tsp vanilla extract

2 oz unsalted butter

Meringue:

5oz egg whites

10oz sugar

1 tsp vanilla extract

Instructions

– Roll out pastry into a 12-13 inch circle, transfer and center into 9 inch pie pan. Place in freezer for 20 minutes.

– Line with foil, fill with weights (dried beans) and then bake in 400 degrees oven for about 20 minutes, or until beginning to brown and look set. Lower temperature to 350 and cook for another 15 minutes. Remove foil and beans and continue baking for another 10-20 minutes, until fully baked. Set on wire rack to cool.

– Mix sugar, flour, cocoa and salt in medium bowl. Mix in egg yolks. Mix in milk 1/2 cup at a time, to prevent lumps.

– Pour mixture into heavy bottomed saucepan and cook over medium heat, stirring constantly, until thickened. How long this takes seems to depend on whether the gods are smiling on you that day. But it should be really thick and starting to boil.

– Remove from heat and stir in butter and vanilla extract. Pour through sieve into bowl.

– Pour into cooled pie shell and chill in fridge for at least 4 hours to firm up.

– Place sugar and egg whites in kitchen-aid bowl. Place bowl in pan of simmering water and heat, stirring constantly, until the whites reach a temperature of 140. Remove from heat and whip on medium high until the meringue has cooled and tripled in volume. Beat in vanilla extract.

– Spread over cooled pudding and shape. Use a propa