Recipe: Johnson Cafe Chocolate Meringue Pie

JOHNSON CAFE CHOCOLATE MERINGUE PIE

This recipe is from Chef Sydney Meers at Stove, The Restaurant in Portsmouth, Virginia.

1 cup plus 3 tablespoons sugar, divided use
2 tablespoons all-purpose flour
2 tablespoons baking cocoa (unsweetened cocoa powder)
1/4 teaspoon salt
2 cups sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 baked (10-inch) pie shell
3 egg whites, at room temperature

Preheat the oven to 350 degrees F.

Mix 1 cup sugar, the flour, baking cocoa powder and salt with enough of the condensed milk in a bowl to make a smooth paste. Add the remaining condensed milk and the egg yolks and mix well. Pour into a saucepan. Cook over low heat until thickened, stirring constantly.

Stir in the butter and vanilla until smooth. Pour into the baked pie shell.

Beat the egg whites at high speed in a mixing bowl until soft peaks form. Add the remaining 3 tablespoons sugar gradually, beating constantly until stiff peaks form. Spread over the pie, sealing to the edge.

Bake until the tips of the meringue are golden brown.

Makes 6 to 8 servings
Source: My Mama Made That by The Junior League of Hampton Roads