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Ingredients
Pie crust for 9” pie plate
4 oz. semi-sweet chocolate, grated
2 cups cream
4 whole eggs
4 oz. sugar
1 Tbsp. all-purpose flour
4 egg whites
1 pinch of cream of tartar
2 Tbsp. sugar
Method
For the filling
Preheat oven to 350°F.
Line your pie plate with the pie crust.
In a saucepan, combine the cream, sugar, flour, and grated chocolate. Cook over medium heat, stirring until the chocolate and sugar are melted. Taste the mixture and add more sugar if necessary. When hot and blended, remove from the burner. Whip the eggs well in a separate bowl. Slowly stir ¼ cup of the hot chocolate and cream mixture into the beaten eggs. This will temper the eggs to prevent them from scrambling. Then stir this mixture slowly into the rest of the chocolate mixture. Return the chocolate to the burner and stir mixture
Pour cooled custard into the pie shell and bake at 350 for 35 to 45 minutes until the custard is set. Let cool to room temperature and then top with meringue (recipe follows below).
For the meringue
Preheat the oven to 350°F.
Before you serve it, prepare a meringue topping. Combine the 4 egg whites and a pinch of cream of tartar and whip them to soft peaks. Slowly add the sugar until stiff peaks are formed.
Spread the meringue over the top and bake in the oven about 10 minutes or until lightly browned.