Chocolate Meringue Pie

Ingredients and Weight:

• Chocolate crust:
  • Graham cracker crumbs: 1 1/2 cups (150g)
  • Sugar: 1/4 cup (50g)
  • Melted butter: 1/4 cup (60g)
• Chocolate filling:
  • Heavy whipping cream: 1 1/2 cups (360ml)
  • Chocolate chips: 2 cups (400g)
  • Salt: Pinch
• Meringue topping:
  • Egg whites: 6 large
  • Sugar: 1 1/2 cups (300g)
  • Vanilla extract: 1 teaspoon

Preparation Time:

• 30 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Prepare the crust:
   • Preheat oven to 350°F (175°C).
   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie plate.
   • Bake for 10 minutes, then set aside to cool.
2. Make the chocolate filling:
   • Heat heavy whipping cream in a saucepan over medium heat.
   • Add chocolate chips and salt. Stir until melted and smooth.
   • Pour chocolate filling into the cooled crust.
3. Prepare the meringue topping:
   • In a clean bowl, beat egg whites until foamy.
   • Gradually add sugar, beating until stiff peaks form.
   • Add vanilla extract and mix well.
4. Pipe the meringue:
   • Transfer meringue to a piping bag fitted with a star tip.
   • Pipe decorative swirls over the chocolate filling.
5. Bake the pie:
   • Return pie to the oven and bake for 15-20 minutes, or until meringue is golden brown.
   • Let cool completely before serving.

Nutritional Information:

Per slice (1/8 pie):

• Calories: 500
• Fat: 25g
• Saturated fat: 15g
• Cholesterol: 100mg
• Sodium: 200mg
• Carbohydrates: 60g
• Sugar: 40g
• Protein: 10g

Dish Characteristics:

• Rich and decadent chocolate flavor
• Crispy graham cracker crust
• Fluffy and airy meringue topping
• Visually stunning with decorative swirls

User Comments:

• "This pie is absolutely divine! The combination of chocolate and meringue is perfect."
• "The meringue topping is so light and airy, it melts in your mouth."
• "This pie is a hit at every party I bring it to."

Special Precautions and Tips:

• To prevent the meringue from cracking, bake at a low temperature.
• Do not overbeat the meringue, as it will become dense and tough.
• If the meringue starts to brown too quickly, cover it with foil.
• Refrigerate any leftovers for up to 3 days.