Thursday, February 2, 2012

Mini Chocolate Meringue Pies!!


On Wednesday I told you about this great mini pie cookbook, and one of the authors shared her secrets for meringue success.


GUESS WHAT?!?


Today I get to share a recipe from the Mini Pie cookbook with you!! 






This is Christy's favorite pie.


Duh.  I can see why.


The crust is sweet, kinda crispy but still flaky, and basically delicious. I made mine by hand because I'm lazy and didn't want to get out my food processor I like to do it like that. 

The filling takes a LONG time to make. The recipe says 35 minutes. Mine took about 45. Last time I made this recipe I used the time to do squats and leg exercises. I was so sore that couldn't walk the next day.

BIG BLOG ANNOUNCEMENT: I followed Christy's tips and the meringue did not weep




AUNT JIMMA’S CHOCOLATE CREAM PIE
Pie so rich and delightful, you’ll think someone's grandmother made it. 

1.5 tbsp flour
1.5 tbsp cocoa powder
¾ c. sugar
1.5 egg yolks, reserving whites for Perfect Mini Meringue
¾ c. PET Milk
¼ c. whole milk
2 tbsp butter
1 tsp vanilla

  1. Preheat oven to 350 degrees. 
  2. Generously grease one 12-cup muffin tin with butter or cooking spray.
  3. On a thoroughly floured surface, roll out perfect pie crust to 3/16” thickness. Using 4”  diameter cookie cutter, cut 12 mini pie crusts. Re-form and re-roll dough as necessary, keeping plenty of flour on the work surface. 
  4. Carefully form mini pie crusts into muffin tin, creasing the edges with your fingers.  
  5. Pre-bake the crusts for 20 minutes. 
  6. Meanwhile, in a large pot, combine dry ingredients and mix. 
  7. Add egg yolks, milks, butter, and vanilla. 
  8. Cook over low heat, constantly stirring with a whisk, until thickened. When ready, mixture should coat the back of a spoon and look similar to chocolate pudding.This should take about 35 minutes. 
  9. Pour chocolate mixture into pre-baked pie crusts. 
  10. Allow to cool for 5 minutes. 
  11. Using a pastry bag, top with perfect meringue and bake for an additional 10-15 minutes at 350 degrees until meringue is lightly browned. 
  12. Allow to cool for a few minutes in the muffin tin, then carefully place on cooling racks to finish cooling. 
  13. Refrigerate in airtight container for up to 2 days. 
Sweet tips from Christy & Morgan: We know that 35 minutes is a long time to stand and stir. Here are some suggestions of things to keep you busy: Call your mother, she worries. Call your grandmother and ask her how she makes chocolate pie. Turn on music and dance, whisk in hand. 
PET brand milk and other canned condensed milks are not the same thing.


PERFECT PIE CRUST
2 tsp salt
4 tsp sugar
2 1/2 cups flour
6 tbsp shortening
8 tbsp butter
6-8  tbsp ice water

  1. Chop butter and shortening into ¼” pieces. Place in freezer to chill.
  2. Put dry ingredients in a food processor and blend. Add shortening and process until mixture climbs the walls of the food processor. Add butter one piece at a time and process thoroughly.
  3. Add 1 tbsp of ice water at a time until mixture comes together in a ball and makes 2 laps around processor bowl. Remove from processor. Divide dough in half. Flatten ball into two discs. Wrap in plastic wrap. 
  4. Chill in refrigerator for 30 minutes. 
Sweet tips: This recipe makes enough dough for 12 mini pies and pie toppers.
 Leftover dough can be double wrapped in plastic wrap and refrigerated for one week, or frozen for up to 3 weeks.

PERFECT MINI MERINGUE
4 egg whites

¼ tsp Cream of tartar
¼ tsp salt
5+ Tbsp sugar

  1. Using room temperature egg whites, beat until foamy before adding dry ingredients.
  2. Add the cream of tartar and salt and beat to mix.
  3. Continue to beat at a high speed, adding 1 Tbsp of sugar at a time. Beat well after each addition and continue to add sugar until stiff peaks form, about 5 min.
  4. Spread or pipe meringue onto mini pie, making sure edges are covered and sealed. Then pile high in the center.
Sweet tips from Christy & Morgan: This recipe makes enough for 24 mini pies, great for large gatherings. For the prettiest meringues, use a pastry bag to pipe the meringue on top.
If you accidentally get any egg yolk in with your whites, remove it. The meringue will not turn out if there is yolk involved.



If I ever move to Seattle, Christy Beaver (left) & Morgan Greenseth (right)  and I will obviously form a pie gang.  Obviously.

*Thanks again to Christy Beaver for giving me permission to share this recipe. I totally recommend this book, in which you can find other delicious recipes like pie in a jar, sweet strawberry pie, apple chai, and saint grape pie. 

3 comments:

  1. I LOVE chocolate pie and meringue! I think I girls night is in order and the pies are invited :)

    ReplyDelete
  2. These mini pies look so adorable! I bet they were delish!

    ReplyDelete

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