Food recipes
Chocolate Porter Meringue Pie
Chocolate Porter Meringue Pie
Ingredients:
Filling and Meringue:
1 cup porter
1 cup regular coconut milk (do not use light)
2 ounces dark chocolate (60% to 70% cacao), chopped
¼ cup packed dark brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs, separated, plus 1 large egg white
½ teaspoon cream of tartar
6 tablespoons confectioners' sugar
Directions:
1. Position the rack in the center of the oven and heat to 350°F.
2. To make the crust: Stir the graham cracker crumbs, granulated sugar, nut oil, and coconut milk in a large bowl until well moistened. Press this mixture into a 9-inch pie plate to form an even, compact crust. Bake for 10 minutes, then cool on a wire rack while you make the filling. Leave the oven on but increase the temperature to 400°F.
3. To make the filling: Whisk the porter, coconut milk, chocolate, brown sugar, cornstarch, vanilla, and salt in a large saucepan over medium heat until the sugar dissolves. Keep whisking until the mixture begins to bubble and thicken, about 4 minutes. Remove from the heat.
4. Whisk the 2 egg yolks in a large bowl until uniform. Whisk the hot porter mixture into the yolks in three additions until smooth. Spread this mixture into the baked crust.
5. Use an electric mixer at high speed to beat the 3 egg whites and cream of tartar in a large, scrupulously dry bowl until quite foamy. Beat in the confectioners' sugar 1 tablespoon at a time, then continue beating until soft peaks can be formed when the turned-off beaters are dipped into the meringue, about 5 minutes in all.
6. Use a rubber spatula to spoon and spread this mixture over the warm filling in the pie, taking extra care to seal it to the edge of the crust all around. Dip the spatula quickly but gently into the meringue to make peaks all over it. Bake until the meringue is lightly browned, about 8 minutes. Cool on a wire rack for at least 1 hour before slicing.
Notes:
Add the meringue to the pie while the filling is warm to allow the meringue to cook from both sides, bottom and top, while in the oven.
Daub the meringue onto the pie, then spread it gently. Use your cleaned fingers to seal it to the crust, and make sure there are no holes in the meringue across the pie.
Ingredients:
Filling and Meringue:
1 cup porter
1 cup regular coconut milk (do not use light)
2 ounces dark chocolate (60% to 70% cacao), chopped
¼ cup packed dark brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs, separated, plus 1 large egg white
½ teaspoon cream of tartar
6 tablespoons confectioners' sugar
Directions:
1. Position the rack in the center of the oven and heat to 350°F.
2. To make the crust: Stir the graham cracker crumbs, granulated sugar, nut oil, and coconut milk in a large bowl until well moistened. Press this mixture into a 9-inch pie plate to form an even, compact crust. Bake for 10 minutes, then cool on a wire rack while you make the filling. Leave the oven on but increase the temperature to 400°F.
3. To make the filling: Whisk the porter, coconut milk, chocolate, brown sugar, cornstarch, vanilla, and salt in a large saucepan over medium heat until the sugar dissolves. Keep whisking until the mixture begins to bubble and thicken, about 4 minutes. Remove from the heat.
4. Whisk the 2 egg yolks in a large bowl until uniform. Whisk the hot porter mixture into the yolks in three additions until smooth. Spread this mixture into the baked crust.
5. Use an electric mixer at high speed to beat the 3 egg whites and cream of tartar in a large, scrupulously dry bowl until quite foamy. Beat in the confectioners' sugar 1 tablespoon at a time, then continue beating until soft peaks can be formed when the turned-off beaters are dipped into the meringue, about 5 minutes in all.
6. Use a rubber spatula to spoon and spread this mixture over the warm filling in the pie, taking extra care to seal it to the edge of the crust all around. Dip the spatula quickly but gently into the meringue to make peaks all over it. Bake until the meringue is lightly browned, about 8 minutes. Cool on a wire rack for at least 1 hour before slicing.
Notes:
Add the meringue to the pie while the filling is warm to allow the meringue to cook from both sides, bottom and top, while in the oven.
Daub the meringue onto the pie, then spread it gently. Use your cleaned fingers to seal it to the crust, and make sure there are no holes in the meringue across the pie.
Printed from https://recipe.bluelayer.org/recipe/74618/chocolate-porter-meringue-pie