Mocha Meringue Pie
Preheat Oven 4000
Prepare and bake a pie shell, (recipes to choose from are listed below). Let pie shell cool.
In medium saucepan, combine;
1 cup sugar
¼ cup cornstarch
1/3 cup sifted unsweetened cocoa
2 teaspoons instant coffee
½ teaspoon salt
Mix well.
Gradually stir in
2 ½ cups milk
Mix until smooth. Over medium heat, bring mixture to boil, stirring constantly, boil 1 minute. Remove from heat.
Stir half of hot mixture into;
3 egg yolks, slightly beaten
Mix well, then pour back into saucepan. Bring mixture back to boiling, stirring constantly, boil 1 minute more. Remove from heat
Stir in;
2 tablespoons butter or margarine
1 teaspoon vanilla or rum
Make Meringue by placing in a medium bowl;
3 egg whites (room temperature)
¼ teaspoon cream of tartar
Beat egg whites and cream of tartar until soft peaks form when beater is raised.
Gradually beat in;
6 Tablespoons sugar
Continue beating until stiff peaks form when beater is raised.
Spread Meringue over warm filling, sealing to edge of crust. Bake 7 to 10 minutes, or until meringue is golden. Cool on wire rack away from drafts, 1 hour before serving
Amount; 6 to 8 servings
For Mocha Cream Pie; Instead of Meringue, spread ½ cup heavy cream, whipped, combined with 2 Tablespoons sifted confectioners’ sugar on top of cooled filling. Refrigerate until serving.