Text 3609, 79 rader
Skriven 2010-11-09 04:44:00 av Dave Drum (1:124/311)
Ärende: Texas 144
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep Chocolate Meringue Pie
 Categories: Pies, Desserts, Pastry, Chocolate
      Yield: 6 servings
 
  1 1/2 c  Sugar
    1/2 c  Cocoa powder
    1/4 ts Salt
    1/2 c  All-purpose flour
      4    Eggs; separated
      2 c  Whole milk
      1 ts Vanilla extract
      1    9" baked pie shell, cooled

MMMMM----------------------PERFECT MERINGUE---------------------------
      3    Egg whites from large or
           - jumbo eggs; room temp
      6 tb Sugar
    1/2 ts Vanilla extract
    1/4 ts Cream of tartar
 
  This is one of the best pies you will ever make, especially if you're
  a chocolate lover. Its ingredients do not depend on any season, and
  it is mouth-wateringly good served warm or cold.
  
  Preheat oven to 350øF.
  
  Sift together the sugar, cocoa, salt and flour in mixing bowl and set
  aside.
  
  Separate all four eggs. Set egg whites aside in a large bowl for the
  meringue (see Notes, below). Put the yolks in a heavy saucepan and
  beat well with a fork or whisk. Then stir in the sifted dry
  ingredients alternately with the milk, adding just a little at a time
  to keep mixture smooth.
  
  Cook mixture over medium heat, and add vanilla when it begins to boil.
  Boil, stirring constantly, until mixture thickens. Remove from heat;
  beat out any lumps that may have formed.
  
  Pour into baked pie shell and top with meringue while filling is still
  hot. Bake in 350øF oven until meringue is lightly browned, 12 to 15
  minutes.
  
  Although this recipe calls for whole milk, I have used 2-percent milk
  with very good results.
  
  MAKE THE MERINGUE:
  
  Beat the egg whites at high speed with an electric mixer until soft
  peaks form. With mixer running, add the cream of tartar, then
  gradually add the sugar, a tablespoon at a time, and beat until stiff
  peaks form. Beat in the vanilla.
  
  Pile atop pie and seal edges to crust. Bake at 350øF for 12 to 15
  minutes, or until lightly browned.
  
  To avoid a "weeping" meringue, do not allow the filling to cool before
  putting on the meringue.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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