Chocolate Meringue Pie

Ingredients:

Method:

Pie Crust:
- Roll out Pie Dough, form Dough to Pie Plate, careful not to stretch Dough. Trim Dough leaving a 1 cm overhang. Poke holes in the Dough to prevent bubbling. Cover, let sit for 1 hour, (to allow Dough to relax).
- Preheat oven to 200℃ / 400℉. Bake Pie Crusts for 10 minutes. Trim Crust, place back in the oven for 5 minutes more. Allow to cool.
Filling:
- Mix together Cocoa, Corn Starch, Gelatin, and Salt in a Saucepan. Add Egg Yolk, Molasses, and Butter. Fork Egg into Dry mixture, until evenly moist, and not lumpy.
- Turn sauce pan heat to medium, gradually mix in Milk, and Splenda, mixing constantly, (to temper Eggs). Add in Vanilla, mix well. Heat mixing constantly, until Filling is 75℃.
Meringue:
- Fit stand mixer with whisk attachment. In the stand mixer bowl, add Egg Whites. Set stand mixer to medium speed, mix Egg Whites for 3 minutes, (until they start to become foamy). Increase speed to medium high, mix until Egg Whites are foamy. Add Cream of Tarter, mix 4 minutes. Slowly add Salt, Splenda, and Vanilla to Egg Whites. Increase mixer speed to high, mix for 5 minutes.
Finally, pour the warm Chocolate filling into Pie Crusts and smooth the top with a spatula. Then, using two spoons, place large spoonfuls of the Meringue on top of the filling. Start at the outside edge of your Pie making sure the Meringue touches the crust. Gently press down on the meringue to remove any air bubbles.
Place the Pie in the oven for 15 minutes.
Refrigerate Pies until set.