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|“Killer Chocolate Pie!!” • April 1, 2006|
Killer? Yeah, right — you’re probably saying!!
WELL — I don’t care how many gazillion chocolate pies you’ve tasted, until you try this one — you don’t “know” chocolate pie! Words are inadequate to describe it!!
This is another recipe handed down from Miss DNA’s grandmother. It was supposedly once printed on the box of Hershey’s cocoa. Wherever it came from, it’s to die for!!! Food doesn’t get any more wicked than this!!!
And it’s another one that requires manual labor — so round up your male, hide the TV remote to make sure he doesn’t wander off, and let’s get started. Here’s the stuff you’re gonna need.
9-inch pie crust, (use one of the prepared ones and bake it according to the directions. Prick the bottom with a fork in a few places to make sure it doesn’t puff up)
For the filling:
1/2 cup Hershey's Cocoa, (and yes, use Hershey’s — it’s the best)
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons sweet butter, (and use BUTTER!)
1 1/2 teaspoons vanilla extract
For the meringue:
2 egg whites, (you won’t need the yolks)
1/4 teaspoon cream of tartar
4 tablespoons sugar
coconut to sprinkle on top of meringue (OPTIONAL)
Preheat your oven to 325 degrees while we make the chocolate filling
Dump the cocoa, sugar, cornstarch and salt into saucepan. Gradually add the milk to the dry ingredients while stirring away. Now cook it until it comes to a boil and then let it bubble away for an additional minute. Do not overcook it — and do not let it burn!!! STIR CONSTANTLY!!!! DO NOT STOP VIGOROUSLY STIRRING EVEN FOR A SECOND!!! (This is why we hid the TV remote!)
Remove it from the heat; stir in the butter and vanilla.
Now pour it into your pie crust and BE CAREFUL — remember it was boiling a few seconds ago. (Good male job!)
Here’s how to make the meringue for the top. In a medium mixing bowl, beat the egg whites and the cream of tartar on high speed with an electric mixer until soft peaks form. Add the sugar 1 tablespoon at a time while beating on medium speed. After all the sugar is added, beat 4 minutes longer or until sugar is completely dissolved and stiff, glossy peaks form.
Carefully spoon the meringue over the filling, making sure that you get it spread evenly to cover the entire surface — and make sure you get it all the way to the edge of the pie crust to seal it to edge. Otherwise it will shrink on you!!
If desired, lightly sprinkle coconut on top of the meringue.
It should bake for 12 to 15 minutes on a middle rack until the meringue is just starting to have a little brown tinge. You’ll need to experiment with your oven to get it just right, (they all cook a little differently!)
Let it COOL to firm up — you don’t want it to be runny — although you’re gonna have to use a lot of restraint to not just grab a spoon!! Just remember that if you can’t resist, it will be runny and it WILL be hot! Do not fry the inside of your mouth!!
It’s best just when it has cooled to “warm eating” temperature, but it’s also fantastic the next day right out of the fridge. Store any leftovers in the fridge in plastic wrap, (and Yes this is a totally silly statement because there won’t be any leftovers!)
If you like chocolate, (and if you don’t — what are you doing in this universe anyway?) you are gonna LOVE this. It’s a good idea not to make them one at a time — (it’s such a nuisance beating guys over the head with a rolling pin to make sure you get your fair share!!)
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Last Updated: April 2006
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