KBS Chocolate Meringue Pie Recipe
This delicious chocolate meringue pie is the perfect dessert for Pi Day (or any day, really). Best part? It’s super-easy to make at home and leaves plenty of KBS for the chef to enjoy while baking.
Big props to our Catering Manager, Eddie, for creating the recipe!
- One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
- 1 cup sugar
- 3 tablespoons cocoa powder
- 2 tablespoons flour
- 1 tablespoon plus 1 teaspoon cornstarch
- 10 ounces evaporated whole milk
- 2 ounces KBS (or KBS Espresso for more pronounced coffee flavor)
- 3 large eggs, separated
- 3 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk and KBS. Whisk in egg yolks.
Place a pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
Immediately pour the mixture through the prepared sieve into the bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of the filling, right up to the edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Slice and serve it with a snifter of KBS for optimal enjoyment.
Born and Brewed
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