Gradually add sugar, 1 tablespoon at a time. Pour chocolate filling into pie crust. Pour the chocolate filling into the cooled shell until it's filled to the brim. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. They should be used only in well-ventilated areas. Press the mixture into a pie pan and bake until set, about 4 minutes. Remove from the heat and stir in the chocolate, butter and vanilla. In a large bowl, stir together the flour, sugar and salt. Set aside and allow to cool completely. Combine the sugar, cornstarch, and salt in a medium saucepan. Press the mixture into a pie pan and bake until set, about 4 minutes. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes). Beat until stiff peaks form and sugar dissolves. (You may have some left over.) Slice and serve. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Cover and refrigerate any leftovers. Remove the pie plate to a wire rack to cool. Using an electric mixer, beat egg whites and cream of tartar at high speed until foamy. Stir or whisk together. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With an electric mixer at medium speed, beat just until soft peaks form. Store any leftover filling covered in the fridge for another use or snacking. It's one of Ladd's favorite desserts! Ree Drummond is in a pie state of mind, so she starts by making an incredibly decadent and party-worthy Double Chocolate Pie with a torched meringue topping. Fold the edge under to make a stand-up edge; crimp. ... Sweet Potato Pie with Marshmallow Meringue. Gradually stir in the scalded milk. Scrape into a clean bowl. Toast the meringue with a brulee torch to the desired color. Pour in milk and egg yolks, and whisk together. For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Stir until sugar dissolves. Get Ladd's Chocolate Pie Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Cool on a wire rack. 6 1/2 ounces bittersweet chocolate, broken into pieces. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Beat the egg whites on medium speed until frothy, about 1 minute. Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Stir a little of the hot mixture into the yolks. 2 square (1-ounce each) unsweetened chocolate, chopped, Sign up for the Recipe of the Day Newsletter Privacy Policy. Holiday season is here, and my favorite holiday, Thanksgiving, is fast approaching. Spread meringue over filling, sealing the edges. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Remove the chilled pie from the fridge and discard the wax paper. In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Gradually … © 2020 Discovery or its subsidiaries and affiliates. Stir the yolk mixture back into the saucepan. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. All rights reserved. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Add the egg whites to the bowl of an electric mixer. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Whisk in the chocolate, butter, and vanilla until melted and smooth. Pour in the milk and beaten egg yolks. For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. And watch videos demonstrating recipe prep and cooking techniques.