Chocolate Meringue Pie

• portions: 1 (9-inch) pie

Ingrédients

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon kosher salt

2 cups whole milk

2 large egg yolks

1 (4-ounce) bar bittersweet chocolate, finely chopped

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 Baked Buttermilk Piecrust

Meringue (recipe on page 45)

Instructions

1. In a large saucepan, combine sugar, cornstarch, and salt. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute, stirring constantly. Remove from heat.

2. In a small bowl, place egg yolks. Gradually whisk half of hot milk mixture into egg yolks. Whisk egg yolk mixture into remaining hot milk mixture in saucepan. Cook over medium heat, stirring constantly, until mixture is thick and bubbly, about 2 minutes. Remove from heat. Add chocolate, butter, and vanilla, stirring until smooth. Let stand for 10 minutes, stirring occasionally.

3. Spoon filling into Baked Buttermilk Piecrust. Place a piece of plastic wrap directly onto surface of filling. Refrigerate until set, 2 to 3 hours.

4. Spread Meringue onto filling. Using a kitchen torch or broiler, toast Meringue, watching carefully, until lightly browned. Serve immediately.