NICK’S OLD-FASHIONED CHOCOLATE CREAM PIE w/SWISS MERINGUE by jej

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NICK'S OLD-FASHIONED CHOCOLATE CREAM PIE w/SWISS MERINGUE

Submitted by: jej
Last Updated: 4/10/2005

This wonderful recipe comes from Nick Malgieri's book, "CHOCOLATE!" Nick uses the 'Swiss method' of making the meringue, which I, too, now use almost exclusively. This preparation/ method, combined with placing it on the hot filling, seems to produce a meringue that generally doesn't weep or shrink. (One hates to use the word 'never' as there seem to be other conditions that will enter the picture, such as humidity and the like.)

Please read through the entire recipe before beginning. I made some notes, which may be of interest and help.

I should mention that I've changed some of the wording in copying this recipe and also the format. --jej

Nick's "OLD-FASHIONED CHOCOLATE CREAM PIE"

Have ready: 1 pre-baked pie shell. (I like my oil crust in posted recipes.)

1) Mix together in heavy non-reactive saucepan:

1/3 c. sugar
3 T. cornstarch

2) Mix in with the above:

2 c. milk.

3) Stir constantly over LOW heat until the mixture comes to a boil. Remove from heat.

4) Whisk together in small bowl:

3 large eggs

5) Gradually whisk 1/3 of the hot mixture into the eggs. Add to the saucepan, whisking vigorously so no lumps occur and mixture is smooth. Bring back to a boil.

6) Break or cut 6 oz. bittersweet chocolate into 1/4-inch pieces. (Actually do this before starting the cooking, so it will be ready at this point.)

7) With the saucepan OFF the heat, add the chocolate and:

2 t. vanilla

8) Stir mixture together until the chocolate is melted and the mixture is smooth. Scrape into a bowl, cover with plastic, and chill until ready to use.**

**Jayne, it was determined earlier on the BC that the filling should be as hot as possible when it goes into the pie shell and the meringue goes on. This contradicts Nick's advice. I keep the filling hot and get it all into the oven ASAP. 😉

MERINGUE: SET OVEN AT 400 F. ***

1) Place over simmering water, whisking gently for about 2 minutes, until egg whites are hot (140 F.) and sugar is dissolved:

4 egg whites
2/3 c. sugar
pinch salt

2) Remove from heat.

3) Whip on high speed until whites are cooled and hold their shape. They should not be dry.

4) Distribute spoonfuls over the filling, spreading evenly, touching the edges of the pie shell. (I make an effort to eliminate air pockets between meringue, filling, and crust.)

5) Cook 5-10 minutes, until colored evenly. Cool on rack.

*** Jayne, I seem to like my oven between 350 and 375, as I adhere to the idea that high heat toughens protein (the egg whites). You'll find recipes saying as low as 325, also. Try each of them, and see what works best for you.

I think it is especially important to have the instant read thermometer (if you have one) and pot holders ready so that the double boiler inset can come off the simmering water right away when the 135 temp is reached. I believe it reaches 140 without my having to read it on the thermometer, and you don't want to over-heat the meringue.

I really like making my meringue this way. We ate a few at first that were over-heated a bit, but it wasn't the end of the world, and practice, while not always making perfect, helps a LOT.

I need to add one further mention: I like to add 1/4 t. cream of tartar to my meringue, as well. I believe it helps to stabilize the egg whites. --jej

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