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Classic Meringue Pie Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Unsweetened bakers chocolate square||2|
|Eggs||3 , separated|
|Baked 9 inch pie shell||1 , cooled|
Serving size: Complete recipe
Calories 3547 Calories from Fat 1178
% Daily Value*
Total Fat 133 g205.2%
Saturated Fat 62.8 g314.1%
Trans Fat 0 g
Cholesterol 718.1 mg
Sodium 2400.8 mg100%
Total Carbohydrates 537 g179%
Dietary Fiber 17.5 g70.1%
Sugars 259.3 g
Protein 73 g145.4%
Vitamin A 32.3% Vitamin C
Calcium 89.9% Iron 133.8%
*Based on a 2000 Calorie diet
Gradually stir in milk; add chocolate.
Cook and stir over medium heat until mixture is smooth and thickened; then cook and stir 5 minutes longer.
Remove from heat.
Beat egg yolks slightly.
Stir a small amount of the hot mixture into egg yolks, mixing well.
Return to remaining hot mixture in saucepan.
Cook 2 minutes longer.
Blend in butter and vanilla.
Cover surface with plastic wrap and cool 30 minutes without stirring.
Pour into pie shell.
Beat egg whites until foamy throughout.
Gradually add 6 tablespoons sugar and continue beating until meringue forms stiff peaks.
Pile lightly on filling; then spread to edge of pie shell to seal well.
Bake at 425° for 8 minutes, or until meringue is lightly browned.
Cool to room temperature before serving.