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Chocolate Orange Meringue Pie Recipe
Thick meringue shell:
4 egg whites
1/4 t. cream of tartar
3/4 C. sugar
For the filling:
1/2 C. sugar
1/2 t. salt
4 egg yolks, beaten
1/4 C. orange juice
1 T. lemon juice
2 (1 oz.) milk chocolate bars
1 C. heavy cream, whipped
To make thick meringue shell: Beat egg whites in bowl until foamy, using an
electric mixer at high speed. Add the cream of tartar. Gradually add sugar,
beating until stiff, glossy peaks form. Spread meringue in bottom and up sides
of well-greased 9-inch, pie plate. Bake in 275�F. oven 1 hour, or until light
beige and crisp to the touch. Turn off heat and leave shell in oven with door
open 30 minutes more. Remove from oven and cool on rack. Set the cooled shell
aside.
For the filling, combine sugar, salt, egg yolks, orange juice and lemon juice in
a small saucepan. Cook over low heat, stirring constantly, until mixture
thickens. Remove from heat. Cool well.
Grate 1 chocolate bar. Sprinkle over bottom of the meringue shell. Spread half
of the whipped cream evenly over chocolate. Cover with cooled filling. Top with
remaining whipped cream. Grate remaining chocolate bar and sprinkle on top.
Chill in refrigerator 8 hours or overnight.
Serves 6 to 8:
Razzle Dazzle
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Happy Thanksgiving!