About this recipe:The lovely chocolate filling in this pie is creamy and very chocolaty. It's cooked in a double boiler until thick, then poured into a baked pastry case and slathered with meringue. After six minutes in a hot oven, it's done!
1 (23cm) pastry case, baked
200g caster sugar
2 tablespoons cocoa powder
2 tablespoons plain flour
1 pinch salt
2 eggs, separated
1 teaspoon vanilla extract
1 tablespoon butter
50g caster sugar
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat oven to 200 C / Gas 6.
To make the chocolate filling: In a large saucepan or double boiler combine 200g of sugar, cocoa powder, flour and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of custard.
Stir vanilla extract and butter into custard. Pour mixture into baked pastry case.
To make the meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 50g caster sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate filling, covering completely.
Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.