When I was younger, my grandfather used to own a library of cookbooks and “Cooks Illustrated” magazines. I would find myself leafing through the pages absorbing the information about the perfect execution of culinary techniques.
One of my favorite cookbooks to wander through was, “The Good Housekeeping Illustrated Cookbook”. This 500 page step-by-step guidebook was published in 1980 by Hearst Publishing. With recipe categories ranging from eggs to yeast breads, Good Housekeeping illustrates each recipe with illustrations, colored pictures, and instructive recipes.
This magazine published its first issue in 1885. Currently, Good Housekeeping updates its readers with delectable recipes, fun DIY projects, and beauty and style tips. As an endorser of pure food, and banning cigarettes from its magazines in the 1950’s, this magazine appeals to both housewives and foodies.
My mother was craving a nice homemade chocolate pie the other day while we were dreaming of recipes to make this week. I immediately jumped into my book collection and grabbed one of my favorite books. The recipe is derived from a Chocolate Cream Pie recipe in the book. The recipe had leftover egg-whites and I decided to alter the recipe to include a meringue topping instead of the usual whipped cream.
Chocolate Meringue Pie
1 9 inch prebaked graham pie crust
1/2 Cup Sugar
1/3 Cup All-Purpose Flour
1/4 teaspoon Salt
2 Cups Milk
2 Squares Chocolate, Unsweetened*
3 Egg Yolks
3 Tablespoons Butter
1 teaspoon Vanilla Extract
3 Egg Whites
1/4 teaspoon salt
6 Tablespoons Sugar
Preheat Oven to 400 Degrees F
In 2-quart saucepan, whisk together sugar, flour, and salt. Stir in milk. Heat over medium-low.
Stir in chocolate, stir constantly until chocolate is completely melted.
Increase heat to medium and cook until mixture is thicken and boils.(10 minutes); Remove from heat.
In small bowl beat egg yolks. Temper in chocolate by beating in a few tablespoons of chocolate into egg yolks. Add eggs to saucepan and stir rapidly. OVer low heat, cook until very thick. Do not boil.
Take the chocolate off of the heat. Stir in butter and vanilla. Pour into piecrust.
Beat Egg whites with electric mixer until foamy. Sprinkle in salt and sugar while beating until stiff glossy peaks form. Spoon over pie and completely cover filling
Place pie in oven for 10 minutes or until meringue is dry and brown. Cool. Do not refrigerate overnight. The meringue will shrink and weep away from pie.
*I did not have chocolate squares so I used 6 Tablespoons of Hershey’s Cocoa Powder with 2 Tablespoons melted Crisco.
This recipe was inspired by The Good Housekeeping Illustrated Cookbook