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Receta Meringue Topped Chocolate Cream Pie
by CookEatShare Cookbook

Meringue Topped Chocolate Cream Pie
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Ingredientes

  • 9 inch baked pastry shell
  • 1 c. sugar
  • 1/2 c. all-purpose flour
  • 6 T Hershey's cocoa
  • 1/2 teaspoon salt
  • 2 c. lowfat milk
  • 3 egg yolks, slightly beaten
  • 1/4 c. butter
  • 2 teaspoon vanilla extract
  • Meringue Topping (recipe follows)

Direcciones

  1. Prepare pastry shell: cool. In medium saucepan put together sugar, flour, cocoa and salt; stir in lowfat milk. Cook over medium heat, stirring constantly till mix boils; remove from heat. Stir half of mix into beaten egg yolks; return mix to saucepan. Continue cooking and stirring over medium heat till mix boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Press plastic wrap directly onto surface. Cool 10 min; pour into baked pastry shell. Heat oven to 350 degrees. Meanwhile, prepare Meringue Topping; spread over warm filling, carefully sealing to edges of crust. Bake 5 to 8 min or possibly just till meringue is golden brown. Cool to room temperature; refrigerate several hrs. Chill leftovers. (8 servings)
  2. In small mixer bowl beat 4 egg white and 1/2 tsp cream of tartar till foamy. Gradually add in 6 tbsp sugar; beat till stiff peaks form and sugar is dissolved.