Archie Johnson
Course: Dessert Cuisine: British Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Calories: 414.2kcal
Let’s get started!
– ½ tsp Cream of tartar – 1 ¾ cup Sugar – 1 Baked pie crust – 1 cup Cocoa – 1 tsp Vanilla – 2 cups Milk – 2 tbsp Butter – 4 Large eggs seperated
1. Combine 1 1/4 cups of sugar, flour, and cocoa in a medium saucepan. 2. In a separate bowl, beat together the milk and egg yolks, then gradually whisk this mixture into the saucepan.
3. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. 4. Remove from heat, then stir in the butter and vanilla until the butter melts. 5. Cover with plastic wrap to prevent a skin from forming while you prepare the meringue.
6. Preheat the oven to 325°F. In a mixer, beat the egg whites and cream of tartar at high speed until foamy. 7. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, and continue beating until stiff peaks form and the sugar is fully dissolved.
8. Pour the chocolate pudding into a cooled, baked pie crust. 9. Spoon the meringue over the pudding, spreading it carefully to cover the pudding and seal the edges of the crust. 10. Bake for about 25 minutes, or until the meringue is lightly golden brown.