Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. 1/4 teaspoon cream of tartar

  3. 3/4 cup sugar


  5. 1 tablespoon unflavored gelatin

  6. 1 cup cold water

  7. 1 cup sugar

  8. 3 tablespoons baking cocoa

  9. 1 teaspoon instant coffee granules

  10. 1/8 teaspoon salt

  11. 1 cup 2% milk

  12. 1 cup heavy whipping cream, whipped

  13. Chocolate curls

Instructions Jump to Ingredients ↑

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

  2. 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.

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

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

  5. 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.

  6. 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.


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