Chocolate Meringue, Granny's - Master Cookbook Recipe # 445

Name: Chocolate Meringue, Granny's - Master Cookbook Recipe # 445
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Southern
Ingredients: 1 refrigerated pie crust; 1 cup granulated sugar; 1/2 cup Hershey’s cocoa; 3 tbsp. cornstarch; 1/4 tsp. salt; 1 cup evaporated milk; 1 cup water; 5 large eggs, separated (yolks for filling, whites for meringue); 3 tbsp. salted butter; 1 tsp. vanilla extract

This recipe for Granny's Chocolate Meringue Pie is a true Southern classic, delivering a lighter, more traditional custard than the fudgier versions. By using the microwave for the filling, you get that perfect, smooth old-fashioned consistency without the risk of scorching it on the stovetop. Crowned with a high, golden meringue, it is the centerpiece of any Sunday dinner table.

This is recipe #445 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 45 minTotal time: 1 hr 5 min

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Ingredients

1 refrigerated pie crust
1 cup granulated sugar
1/2 cup Hershey’s cocoa
3 tbsp. cornstarch
1/4 tsp. salt
1 cup evaporated milk
1 cup water
5 large eggs, separated (yolks for filling, whites for meringue)
3 tbsp. salted butter
1 tsp. vanilla extract

Instructions

Preheat your oven to 375 degrees F.
Place the pie crust in a 9-inch standard pie dish, crimp the edges, and prick the bottom with a fork. Bake for 20 minutes or until golden brown, then remove and reduce oven temperature to 325 degrees F.
In a large microwave-safe glass bowl, whisk together the sugar, cocoa, cornstarch, and salt.
Add the evaporated milk, water, and egg yolks, whisking until the mixture is well combined.
Microwave on high for 4 minutes. Remove and whisk thoroughly, making sure to scrape the sides and bottom to incorporate any settled starch.
Continue microwaving in 2-minute intervals, whisking after each, until the filling is thick and creamy.
Whisk in the vanilla and salted butter until the butter is completely melted.
Pour the hot filling into the pre-baked pie crust.
Top immediately with meringue (Recipe #446), making sure to spread it all the way to the crust to seal the edges completely.
Bake at 325 degrees F for 25 minutes or until the meringue peaks are a beautiful golden brown.

Notes

Tammy's Tips: Make sure your eggs are separated carefully, as even a tiny drop of yolk in the whites will keep your meringue from fluffing up. When sealing the meringue to the edges of the crust, be thorough; this "anchor" prevents the meringue from shrinking away while it bakes. This pie is best served once it has cooled enough for the custard to fully set, giving you those perfect, nostalgic layers.