Bourbon chocolate pie with meringue topping
I am super excited about this post for 2 reasons: 1) this pie is absolutely awesome and 2) my husband made it! I have to say that I am more than impressed. He's really been wanting to make a whiskey cake for my blog for a while and came up with this idea. It tastes absolutely amazing.
The crust is a regular graham cracker crust, filled with a flourless-chocolate-cake-like filling boasting with rich whiskey flavor, topped with meringue. While it is currently still about 100°F out here in Texas, it did not bother us the slightest bit and this pie will definitely be part of this year's Christmas or Thanksgiving menu. And fall ist just around the corner! This is just perfect for the cooler cozy days of the year.
You might want to be careful serving this to kids... The alcohol in the whiskey does not evaporate fully in my opinion, no to say that your gonna be drunk after you've had some of this pie but better be cautious!
For the pie:
- 9-inch graham cracker or chocolate crumb crust
- 1/2 cup dark chocolate, chopped
- 1/4 cup better, room temperature
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1/4 cup whiskey
- 1 tsp vanilla extract
For the topping:
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cups sugar
-Preheat oven to 350F.
-Melt together the dark chocolate and butter in a double boiler (or carefully in the microwave), stirring until the mixture is smooth. Stir in cocoa powder and salt and mix until dissolved.
-In a large bowl, whisk together sugar and eggs until smooth. Whisk in chocolate mixture, followed by milk, whiskey and vanilla extract. Pour into 9-inch graham cracker or chocolate crumb crust.
-Bake for 50-55 minutes, until pie is just about set and the center jiggles slightly when the pan is moved. Allow pie to cool completely before adding meringue topping.
-Begin by combining the egg whites, sugar and cream of tartar in the bowl of a stand mixer (or any other large heatproof bowl).
-Then set the bowl over a sauce pan filled with ½-inch of simmering water, and whisk until the egg whites are hot and the sugar is dissolved, about 3 minutes.
-Remove the bowl from the pan and attach it to the stand mixer.
-Fit the mixer with a whisk attachment and whisk on medium to high speed until the meringue is cooled, glossy and holds medium-firm peaks, about 5 minutes.
-Top the pie with the meringue and carefully toast it with a torch.
-Pie can be kept in the refrigerator for up to 4 days but tastes best when served still slightly warm.
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