Chocolate Pie with Meringue Crust

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by Heather Harris Brady

Most of the time I think pie crust is just okay, it’s mostly just a vehicle for the filling, so when I get a chance to try something new with it I like to give it a go. I was going through some old Farm Journal cookbooks and they talked about pie crusts made with soda crackers and meringue.

This sounded strangely delicious to me, because when I was little and we were snowed in (which could be for a week at a stretch sometimes) my grandma would make a treat with crackers and marshmallows. She’d lay the crackers out on a baking sheet, put a marshmallow on each one and put them in the oven until the marshmallows were toasted. There was something about the sugary salty crunch that I loved.

With this crust you make a meringue, fold in the crumbs and prebake it. I made a silky chocolate bavarian cream to use up the leftover egg yolks.

Chocolate Pie with Meringue Crust, Makes one 9″ deep dish pie

  • 3 egg whites
  • 1 c. granulated sugar
  • 12 crushed soda crackers
  • 1/2 c. almond flour
  • 1/2 t. baking powder
  • 1 t. vanilla

For the filling:

  • 3 egg yolks
  • 3 oz. dark chocolate, chopped
  • 1 c. milk
  • 1/3 c. granulated sugar
  • 1 pkt. unflavored gelatin softened in 1/4 c. cold water
  • 2 c. whipped cream

Preheat the oven to 375 and whip the egg whites to soft peaks.

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Beat in the sugar, a few tablespoons at at time, and whip to stiff peaks.

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Crush the crackers to fine crumbs.

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Fold the crumbs, almond flour, baking powder, and vanilla into the meringue.

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Spread it into a greased 9″ pie dish.

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Bake for about 30 minutes, until lightly golden brown. Set it aside to cool. It will fall and shrink slightly.

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Combine the egg yolks, sugar, chocolate and milk in a pan. Mix well.

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Heat, over medium, stirring constantly until the mixture thickens. Stir in the gelatin and cool to room temperature.

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Whip the cream.

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Fold it into the chocolate.

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Pile the filling in the shell and chill, lightly covered, for at least two hours. You can also freeze the pie at this point. (I did.)

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Garnish with chocolate shavings and serve. I served mine frozen, because it was a really hot day. But if you want to enjoy the silkiness of the filling you’ll want to serve it out of the refrigerator instead.

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