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Brenda Gantt Chocolate Pie Feat

Brenda Gantt Chocolate Pie

Brenda GanttChocolate Pie is a classic meringue chocolate pie that will melt in your mouth.It has a dense, creamy chocolate filling on the salty and crispy pie crust.
On the top is thesmooth and glowy meringue that will be a treat for your taste buds.
Follow thisfoolproof recipe to make the Brenda Gantt Chocolate Pie you would love to have.
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Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Course Dessert
Cuisine Old-fashioned, traditional
Servings 4
Calories 357 kcal
Equipment
  • pot
  • mixing bowl
  • Egg beater
  • baking dish
Ingredients
  
  • PieCrust pre-baked
For the chocolate filling
  • 1 Cup Sugar
  • 3 tablespoons Cocoa powder
  • 3 tablespoons Corn starch
  • 2 Cup Milk
  • 1/2 Stick Butter
  • 1/2 tsp Vanillaessence
For the meringue
  • 3 Large egg Eggwhites
  • 1/2 Cup Sugar
Instructions
 
For the ChocolateFilling
  • Take a deep potto make the chocolate filling. Put one cup of sugar in it and add threetablespoons of cocoa.
  • Then add threetablespoons of cornstarch into the pot and stir this dry mix with a handbeater.
  • Addmilk slowly to the pot while stirring it using the hand beater.
  • When you've added1 cup of milk to the mixture, stop adding more milk and keep stirring themixture for a few minutes.
  • Now put the poton the stove and keep on mixing it. At this point, the chocolate mixture willbe in a liquid form, and you must bring it to a boil.
  • Add the remainingmilk while mixing the chocolate mixture. Now use a spatula to mix the chocolatecream properly.
  • Add melted butterto this mixture and keep on stirring. Add the vanilla essence too.
  • Keep the heatmedium-high and reduce it when you feel the mixture is dense and bubbly.
  • While the heat ison, you must be careful while stirring so that the cream doesn'tstick to the bottom.
  • For this reason,you must keep moving the spatula in the pot so that the cream doesn't stick.
  • The chocolatecream will become dense when you remove the pot from the stove. The chocolatefilling is now ready.
  • You can preheatthe oven to 350 degrees Fahrenheit so it's ready to bake.
  • In a separate bowl, lightly whisk 3 egg yolks. (Save the egg whites as you'll use them later for the meringue topping).
  • Temper the yolks: Gradually whisk a few tablespoons of the hot chocolate base into the egg yolks, whisking constantly. This prevents the yolks from scrambling.
  • Pour the tempered egg yolk mixture into the remaining hot chocolate base, whisking constantly until well combined and dense.
For the Meringue
  • Put egg whitesfrom three eggs into a large mixing bowl. Make sure the eggs are at roomtemperature.
  • Plus, clean anddry the mixing bowl properly. Now use an electric egg beater to whisk the eggsinto the mixing bowl.
  • And whilethe egg beater whisks the egg whites, you'll see them turning into a densefoam.
  • At this point,you can add ⅓ cup sugar to this whisked egg mixture. Switch on the egg beateragain and keep beating it.
  • You’ll notice theegg whites have turned airy and fluffy. You can now turn off the egg beaterbecause the meringue is ready.
  • Take out thecrust that you baked earlier on a baking plate. Pour the dense chocolate creamon the pie crust and use a spatula to spread it evenly on the flaky and crispycrust.
  • Put the chocolatepie in the oven, which you've already preheated, for around ten minutes at 350degrees Fahrenheit.
  • Bake thechocolate pix for around 2 minutes in the oven to make the meringue light golden.
Nutrition
Calories: 357kcal
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