Chocolate meringue pie

Back with a chocolate recipe, it's been a while! Seriously, during this period (November-December) we readily throw ourselves on anything that can comfort us - right? This chocolate meringue pie is one of those winter desserts, rich, tasty and deliciously chocolatey that we enjoy eating while watching the rain fall. A bit cliché? No, not at all! And I enjoyed it by the fire, that's where I prefer to spend my free time at the moment. Well, when I can, that is to say, not often :) I admit that client shootings are coming one after the other during this pre-holiday period. Nevertheless, I hope to be able to make at least one Christmas recipe for you by December 25 (unlike other years!). Nothing is set in stone but I assure you I'm doing my best :)

For this recipe, I started with a cheesecake type base, that is to say with mixed biscuits (chocolate cookies to be precise), for the filling I opted for a texture that is close to a chocolate egg custard, which I find lighter than a ganache (less sickening too), and finally I topped this tart with an Italian meringue very lightly "toasted" with a blowtorch.

For a better tasting, make the meringue at the last moment, it will look better and taste better. To be consumed quickly after completion.

I explain the step by step at the bottom of this article...

Chocolate meringue pie

Rich & creamy for chocolate lovers

Amount : 8

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Prepare in advance 30 minutes min

Cook time 15 minutes min

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Ingredients 

• 250 g chocolate cookies chocolate cookies for example
• 120 g unsalted butter
• +
• 140 g granulated sugar
• 3 or 4 tbsp bitter cocoa - adjust to taste
• 2 cs cornflour
• 1/4 this salt
• 480 ml whole milk
• 3 beaten egg yolks
• 1 cc vanilla
• +
• 60 g 2 egg whites
• 90 g granulated sugar
• 35 g water

Prepare in advance 

• Mix the cookies finely then mix with the melted butter. Tamp this mixture on the bottom and sides of a 23cm diameter buttered tart mold (adding a baking paper disc in the bottom recommended). Refrigerate.
• Meanwhile, in a saucepan mix the sugar, cocoa, cornstarch and salt. Gradually add the milk while stirring. Heat until thickened (small bubbles). Off the heat, pour part of the mixture over the beaten yolks, whisk then reincorporate everything in the saucepan. Bring to a simmer for two minutes. Add the vanilla. Garnish the pie shell with this mixture.
• Make the Italian meringue: heat the sugar and water over medium heat. Meanwhile, run the robot so that it gently whips the egg whites at high speed. Once the sugar-water mixture reaches 118 °, pour a thin stream onto the wall of the food processor, whisking the egg whites at maximum speed now. Stop when the bowl is at room temperature, and the smooth and shiny meringue forms a bird's beak.
• Garnish the cold pie with the meringue using a spatula. Use a kitchen torch to lightly toast the meringue of the pie.

Notes

To taste without delay

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[ Equipment used ]

Kitchen torch

23cm stainless steel tart mold