Chocolate Mocha Meringue Pie Recipe

Chocolate Mocha Meringue Pie Recipe photo by Taste of Home Place egg whites in a bowl; let stand at room temperature for 30 minutes.

Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.

Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.

In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a small saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved.

Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers. Yield: 6-8 servings.