(google images)It is a special place because my parents used to meet my Granny and Grandpa there when we went and stayed with them! Whenever we get together with my dad's side of the family, someone normally tries to stop by Frank's and get a chocolate pie! Their chocolate pies are INCREDIBLE and the meringue is nine miles high! (I have a new found respect for the Frank's pie after trying to make meringue a couple days ago) There are certain foods that bring back memories when you eat them and this is one of those. Whenever I see a chocolate pie, I think of my dad's side of the family and my Granny and Grandpa! Tomorrow is my dad's birthday, so I tackled the meringue again to try to give him a little taste of the past. (and I sought out advise from my friend, Bobbie ) The meringue turned out perfectly and the pie is beautiful! Happy birthday, Daddy. Here's to special memories and loved ones who I know are celebrating in heaven! Dad, I know Granny and Grandpa are so proud of you! ;-) Love you!
One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
1 can (12 ounces) evaporated whole milk
3 large eggs, separated
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract (I should have made a double batch of the meringue because I used Emile Henry 9-Inch Pie Dish, Cerise Red and the meringue wasn't as high as I would have liked)
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. (I did not use a sieve) In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. (Per Bobbie: it is vitally important to have your egg whites at room temperature and your bowl and whisk freezing. Mix on medium speed and don't add sugar or cornstarch until the eggs are translucent but not white white yet. It should take about 5-7 minutes to get the meringue perfect) Spread meringue on top of filling, right up to edge of crust; (make sure you attach the meringue to the crust) bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Martha Stewart Recipes