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Recipe Name: Chocolate Meringue Pie  
Category: Desserts


Prep Time Cook Time Serves



For Short crust pastry
Refined flour   50 g
Butter   25 g
Salt   a pinch
Castor sugar   1/2 tsp
Cold water   to mix
For Filling
Milk   125 ml
Sugar   30 g
Cocoa   1 1/2 t
Corn flour   2 T
Vanilla essence   few drops
Castor sugar   10 g (2 t)
Egg   1 1/2


  • To make the short crust pastry, sieve flour, salt and sugar if used.
  • Rub in the butter gently using finger tips till the mixture resembles fine bread crumbs. Use minimum handling. (Rub quickly and lightly, lifting mixture, up all the time to incorporate as much cool air as possible.)
  • Add cold water, sprinkling it evenly over the mixture.
  • Mix with a palette knife or a round blade kitchen knife cutting through and pressing together (a knife keeps the pastry cool).
  • Put down the knife and bind the mixture into a smooth dough, with the hand.
  • Place the dough on a lightly floured board or table top
  • Flour the rolling pin lightly and roll the pastry in one direction only without pressing or stretching it.
  • Roll out the pastry 1/4" thick and cut into four rounds using a biscuit cutter. Grease a tart tray and dust with flour. Line it with the pastry rounds.
  • Bake the pastry blind in a hot oven (425 degree F to 450 degree F) for about 10 minutes to set the bottom.
  • Roll out the pastry on a floured board and line a pyrex dish with it. Trim the edges and prick the pastry.
  • Line the pastry with butter paper and for baking blind, put some beans (Rajmah).
  • Bake for approximately 25 minutes in hot oven (400 F)
  • Lift the beans out of the case and remove butter paper.
  • Separate the eggs into yolk and white.
  • Mix milk, sugar, cocoa powder and corn flour and cook till the mixture is thick.
  • Cool a little, add vanilla essence and well beaten egg yolks. Spread the mixture evenly over the baked pastry.
  • Bake again for 10-15 minutes, till mixture is set.
  • Beat the egg whites stiffly and fold in the castor sugar to make meringue.
  • Spread meringue over the pie and bake further till meringue is light brown at the tips.
Tags:   Chocolate Meringue Pie, pastry , mixture , knife , bake , flour , sugar , line , lightly , butter , cool , roll , meringue , minutes , egg , beans , paper , add , tips , using , rub
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1
Amount Per Serving
Calories 372 Calories from Fat 162
% Daily Value'
Total Fat  18 g 27%
Saturated Fat  10 g 48%
Trans Fat  0  
Cholesterol  192 mg 64%
Sodium  151 mg 6%
Total Carbohydrate  46 g 15%
Dietary Fiber   2 g 8%
Sugars   16 g  
Protein   11 g
Vitamin A   12%   * Vitamin C   0%
Calcium   11% * Iron   9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs