Chocolate Meringue Pie

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                            FOOD FUNNY
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Thanks to Amy Hahn for this one:

An older married woman got hauled into court for stealing a can of
peaches. The judge asked, "Why?" She said, "I was hungry." Judge said,
"Sorry, you committed a crime. I have to sentence you. How many peaches
were in the can?" Woman said, "Six." Judge said, "I'm giving you a day
in jail for every peach you took." Just before he banged his gavel down
the woman's husband said, "May I speak?" Judge said, "Go ahead." The old
guy said, "She stole a can of peas too."

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                            TODAY'S RECIPE
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The meringue pie in general seems to be an American invention, with
lemon meringue pies making their debut sometime in the 19th century.
Other fillings followed, and my favorite is the chocolate meringue pie
that is still to be found in restaurants and diners all over the country.

Chocolate Meringue Pie

2 cups (500 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
3 cups (750 ml) evaporated milk
3 oz (80 g) unsweetened chocolate, coarsely chopped
4 egg yolks, lightly beaten
1 Tbs (15 ml) butter
2 tsp (10 ml) vanilla extract
1/4 tsp (1 ml) salt
1 9-inch (23 cm) baked pie shell
4 egg whites
1/4 tsp (1 ml) cream of tartar

Combine 1 1/2 cups (375 ml) of the sugar and the cornstarch in a
saucepan. Blend in the milk gradually. Add the chocolate and bring the
mixture to a boil over moderate heat, stirring frequently, and boil for
1 minute. Blend half the chocolate mixture into the egg yolks, then add
the egg mixture to the pan and cook 3 minutes, stirring constantly.
Remove from the heat and stir in the butter, vanilla, and salt. Allow
the filling to cool, stirring occasionally to keep it smooth. Pour into
the baked pie shell. Beat the egg whites and cream of tartar until
foamy. Add the remaining 1/2 cup (125 ml) sugar and continue beating
until the egg whites are stiff and glossy. Spread the meringue over the
pie, making sure that it touches the pie shell all around. Bake in a
preheated 350F (180C) oven for 15 to 20 minutes, until the tips of the
meringue are browned. Chill for at least 2 hours before serving.
Makes one 9-inch (23 cm) pie to serve 6 to 8.
Received on Sun Nov 22 21:07:51 2009