Bourbon Chocolate Pie with Meringue Topping
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
  • FOR THE PIE:
  • 9-inch graham cracker or chocolate crumb crust
  • ½ cup dark chocolate, chopped
  • ¼ cup butter, room temperature
  • 2 tbsp cocoa powder
  • ¼ tsp salt
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup milk
  • ¼ cup Whiskey
  • 1 tsp vanilla extract
  • FOR THE TOPPING:
  • 4 egg whites
  • ⅛ teaspoon cream of tartar
  • ¾ cups sugar
INSTRUCTIONS
  1. MAKE PIE:
  2. Preheat oven to 350F.
  3. Melt together the dark chocolate and butter in a double boiler (or carefully in the microwave), stirring until the mixture is smooth. Stir in cocoa powder and salt and mix until dissolved.
  4. In a large bowl, whisk together sugar and eggs until smooth. Whisk in chocolate mixture, followed by milk, whiskey and vanilla extract. Pour into 9-inch graham cracker or chocolate crumb crust.
  5. Bake for 50-55 minutes, until pie is just about set and the center jiggles slightly when the pan is moved. Allow pie to cool completely before adding meringue topping.
  6. MAKE TOPPING:
  7. Begin by combining the egg whites, sugar and cream of tartar in the bowl of a stand mixer (or any other large heatproof bowl).
  8. Then set the bowl over a sauce pan filled with ½-inch of simmering water, and whisk until the egg whites are hot and the sugar is dissolved, about 3 minutes.
  9. Remove the bowl from the pan and attach it to the stand mixer.
  10. Fit the mixer with a whisk attachment and whisk on medium to high speed until the meringue is cooled, glossy and holds medium-firm peaks, about 5 minutes.
  11. Top the pie with the meringue and carefully toast it with a torch.
  12. Pie can be kept in the refrigerator for up to 4 days but tastes best when served still slightly warm.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2016/09/bourbon-chocolate-pie-with-meringue-topping.html