Ingredients
Equipment
Method
Prepare Pie Crust and Chocolate Filling
- Preheat oven to 400°F (200°C). Prick the bottom of the deep dish pie crust with a fork and bake until lightly golden before starting the filling.
- In a saucepan set over medium heat, mix together 1 cup sugar, 5 tablespoons cornstarch, 1/2 teaspoon salt, and the shaved unsweetened chocolate. Gradually pour in the milk while stirring constantly.
- Continue cooking and stirring the mixture for 15 to 20 minutes, or until the chocolate has fully melted and the filling has thickened and starts to bubble. Once bubbling, cook for 1 more minute, stirring the whole time, then remove from the heat.
- To temper the egg yolks, scoop about 4 to 5 tablespoons of the hot chocolate mixture into a bowl with the 3 egg yolks, stirring quickly and constantly to combine.
- Return the tempered egg yolk mixture to the saucepan with the hot chocolate filling. Place the pan back on the stove and cook for 1 more minute at a simmer, stirring continuously. Remove from heat.
- Stir in the vanilla and almond extracts, then pour the finished chocolate filling into the pre-baked pie shell.
Make the Meringue
- In a small saucepan, whisk together 1 tablespoon cornstarch, 2 tablespoons sugar, and 1/2 cup water. Cook over medium heat, stirring, until the mixture thickens.
- Place the saucepan in a pan of water to cool the thickened mixture quickly.
- In a mixing bowl, combine the 3 reserved egg whites and 1/4 teaspoon cream of tartar. Beat until frothy.
- Add 2 tablespoons of the sugar and beat for about 10 seconds. Add the remaining 2 tablespoons sugar and continue beating until the egg whites form soft peaks.
- Add the cooled cornstarch mixture to the beaten egg whites and continue beating until stiff, glossy peaks form.
Assemble and Bake the Pie
- Evenly spread the meringue over the cooled chocolate filling, making sure to cover the surface all the way to the crust's edge. Use a spatula or spoon to create decorative peaks.
- Bake the pie in the preheated oven for 10 to 12 minutes, or until the meringue tips are golden brown.
- Remove from oven and let the pie cool completely for several hours at room temperature before slicing to allow the filling to fully set.
Nutrition
Notes
If you prefer, a store-bought pie crust can be used and pre-baked according to package directions. The almond extract contributes subtle flavor, but you may substitute more vanilla if desired. Make sure the filling is bubbling and thick before removing it from the heat; otherwise, the pie may not set. To prevent meringue from shrinking or weeping, spread it so it touches the edges of the crust and bake just until golden. The pie must cool completely before cutting or the filling may be runny. Leftovers keep in the fridge for up to 3 days, loosely covered. Freezing is not recommended since meringue can collapse when thawed.