Chocolate Cream Pie

Photo by: K. Henriques

Happy Pi Day! I love chocolate meringue pie and had been wanting one for a while. My husband has used a good recipe in the past from America’s Test Kitchen so I looked through our cookbooks and found this one. He swore it was the same one he used to make chocolate meringue pie last even when I questioned the fact that the recipe name was different. Spoiler alert: it is a different pie; however it was still delicious and if you look at the picture you can see I covered it in meringue so it was pretty close.

Since this wasn’t necessarily the recipe I was looking for we did make a few modifications. Firstly, I didn’t do the chocolate cookie crumb crust as the recipe recommends. I just used a store bought deep dish pie crust that I pre-baked using the instructions on the packaging.

The filling is probably pretty similar to what I remembered for chocolate meringue pie. Specifically, the constant whisking you have to do to ensure the mixture doesn’t burn on the stove top. Once you get all of your mixing and whisking done then you pour it into the pie crust. Because I wanted chocolate meringue pie I skipped the whipped cream topping and followed the meringue instructions (pg. 908) for the lemon meringue pie. I was concerned this might mess the pie but, but I figured it would be worth it if it worked out.

While this recipe isn’t actually a chocolate meringue pie recipe it turned out really good. I’m sure it tastes great with the whipped cream topping as well but I got my chocolate meringue pie fix and didn’t royally mess anything up so I’d consider this a success.

Baking Ease8
Time Spent8
Taste10
Visual10

Recipe Used: America’s Test Kitchen The New Best Recipe p. 912-914

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