Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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  For the chocolate pie: ¾ cup sugar 3 tablespoons cocoa 2½ tablespoons cornstarch ¼ teaspoon salt 1½ cups milk 2 egg yolks 1 teaspoon vanilla 1 8-inch pastry pie

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  For the chocolate pie: ¾ cup sugar 3 tablespoons cocoa 2½ tablespoons cornstarch ¼ teaspoon salt 1½ cups milk 2 egg yolks 1 teaspoon vanilla 1 8-inch pastry pie

Recipes

Chocolate Meringue Pie

This chocolate custard pie is topped with a classic meringue, and would be the perfect addition to your potluck dessert table.

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For the chocolate pie:
¾ cup sugar
3 tablespoons cocoa
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
2 egg yolks
1 teaspoon vanilla
1 8-inch pastry pie crust, baked

For the meringue topping:
2 egg whites
4 tablespoons sugar
¼ teaspoon cream of tartar

For the chocolate pie: Mix first 5 ingredients in a quart pan. Stir constantly over medium heat until mixture thickens and boils. Mix small amount into beaten egg yolks, then blend into mixture in pan, boil, and stir for 2 minutes. Remove from heat. Add vanilla. Mix well. Pour into crust.

For the meringue topping: Beat all ingredients together until stiff peaks form. Spread on top of pie while filling is hot. Bake at 325° until meringue is set and golden.

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This story was published on Jan 15, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.