Chocolate is always better with a little espresso!
Mocha Meringue Pie
- 4 egg yolks
- 1 1/2 cups sugar
- 5 tbsp cornstarch
- 6 tbsp cocoa powder
- 1 heaping tbsp instant espresso powder
- 2 cups whole milk or half and half
- 1 tsp vanilla
- 1 tbsp butter
- pinch of salt
- 1 tbsp cornstarch
- 2 tbsp sugar + 6 tbsp sugar (divided)
- 1/2 cup water
- 4 egg whites
- pinch of salt
You’ll also need a pre-baked pie shell.
Start the ingredients for the meringue first so they have time to cool while you prepare the pie shell and the custard. This mixture must be completely cooled before you make the meringue so doing it first allows plenty of cooling time. Cook 1 tbsp cornstarch, 2 tbsp sugar, and 1/2 cup water together in small saucepan until the mixture turns translucent. Remove from heat and allow to cool completely. Prepare the pie shell and prebake according to your pie crust recipe. To make the custard filling, mix all the custard ingredients together in a medium saucepan over medium to low heat, stirring nearly constantly, until it thickens and boils. Pour into prepared pie shell and cover custard with plastic wrap to prevent skin from forming while you make the meringue.
To start the meringue, add the pinch of salt to the egg whites and beat until mixture forms soft peaks. Slowly add in cooked cornstarch mixture, beating until creamy. Gradually add in the 6 tbsp of sugar, beating until very creamy. Remove plastic wrap from pie and pile the meringue on top. Bake for about 10 minutes @ 375 degrees or until meringue tips start to brown.