Chocolate Meringue Pie

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Ingredients:

2 cups flour

3 tbsp. shortening or butter

1/4 cup icing sugar

1/3 cup cocoa powder

4-5 tbsp. milk

200 g good quality dark chocolate, coarsely chopped

1 cup ticked cream

2 eggs slightly whisk

4 egg whites

1 cup castor sugar

tsp of vanilla extract

1/4 tsp cream of tartar

Directions:

1. Place flour, butter, icing sugar and cocoa powder in the bowl in the bowl of food processor and process until mixture resembles breadcrumbs, add milk and process until dough just come together, turn out onto lightly floured surface and knead slightly until smooth, press into 9 inch fluted pie tin chill for 30 minutes.

2. Preheat oven to 200 C cover pastry with baking paper and filled with baking beans or rice.

3. Bake for 15 minutes or until slightly browned set aside remove the paper and baking beans and bake for further 10 minutes.

4. Reduce heat 180 C, combine chocolate and cream in a medium saucepan on low medium heat, cook stirring with metal spoon for 5 minutes or until melts and mixture is smooth set aside for 5 minutes to cool slightly add the egg and stir until well combined, pour chocolate mixture into pastry cases bake for 15-20 minutes or until set.

5. Increase oven temperature to 200 C.

6. Whip the egg whites and cream of tartar with electric beater on a stand mixer fitted with whip attachment until they are just past foamy (frothy but not holding soft peaks).

7. Bring the sugar with 3 tbsp. of water up to a boil on high heat without stirring, continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer, carefully pour the sugar down to sides of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature about 5 minutes.

8. Place on piping bag fitted with large star tip, pipe a pattern of your wish on top of cooled filling and bake for 5 minutes until the meringue is brown as desired (keep an eye on it, it can be brown too quickly) alternatively the meringue can be brown using butane torch (since the meringue is fully cooked, the torchy if for effect only) cool the pie at room tem and chill for 3 hours before serving.

Bon Appetit!

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