Let cool while making filling. 4. Bake until the meringue is golden, about 14 to 15 minutes. Stir until combined. Add in chopped chocolate bar. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) Whisk in half of whipped topping. Line well buttered 9" pie pan with meringue. This mile-high chocolate pie is inspired by a Southern classic: the MoonPie. Bake 1 hour at 275@ & let cool. For custard, in a medium saucepan over medium heat, bring 2-1/2 cups of the milk almost to simmering (watch closely so milk doesn't boil). In large bowl beat milk and pudding mix with wire whisk for 1 minute. Line two baking sheets with parchment paper. Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). (Mixture will be very thick.) Chocolate Pie: 1. To slice the pie, dip a knife in water before cutting each slice and don’t wipe the knife dry. In a saucepan, stir together the sugar, cocoa, flour, and salt. Before serving, whip final cup of cream & add vanilla & sugar. Meanwhile, make the chocolate meringue. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. 2. (Do not be tempted to fold in more.) Remove from the oven … In a large saucepan, mix dry ingredients until cohesive. 4. Stir or whisk together. Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. Set two oven racks in the middle positions and preheat the oven to 350°F. Slowly mix in heavy cream until all lumps are dissolved. With a graham cracker crust, a Tennessee whiskey-chocolate filling, and marshmallowy meringue, this pie is sure to impress. Add to meringue mixture; fold twice to marble the meringue. 3. With a dull knife, make decorative peaks in the meringue. Cook over low heat, and stir in the butter and vanilla. 5. Once baked, cool the pie at room temperature for 1 hour and then refrigerate uncovered for 3 to 6 hours. Break the chocolate into small pieces into a microwave-safe bowl. 3. Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. 4. Pour in milk and egg yolks, and whisk together. Prepare the Graham Cracker Crust: Preheat oven to 350°F. Add sweetened condensed milk, egg yolks, and vanilla. Directions. Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches Turn into shell & chill 3-4 hours. 5. Bake for 10 minutes. https://www.finecooking.com/recipe/old-time-chocolate-meringue-pie Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy. Slowly stir in the beaten yolks and the milk. Bake 35 to 40 minutes or until meringue turns a delicate cream color and is dry to the touch. Press firmly in 9-inch pie pan. Top pie. Spread each mound into 4-inch circle. 5.