Chocolate Meringue Pie: Dessert Recipe Tutorial Video & Food Tale

Dessert Recipe Tutorial Video

Make double recipe Chocolate Meringue Pie. Miss Edna from Tipton's Café, Greeneville, TN, taught me to make Butterscotch Meringue Pie. Getting creative, I made some substitutions. Spread 2 pie crusts in 9"x13" pan. Spread evenly. Prick with fork. Bake for 10 min. at 400° until golden brown. FILLING: Separate 6 eggs. Place egg yolks in small bowl and egg whites in medium-sized bowl. In large unheated pot on stove, add 2 cups sugar, 2/3 cups corn starch, and ½ tsp salt. Stir. Add 4 cups scalded milk, 6 beaten egg yolks, 6 tbsp butter, and 13 oz. container of Nutella. Turn on stove. Heat to a boil. Stir constantly for 10 minutes until thick. Allow to cool completely. Then add 1 tsp vanilla. Place filling in pie pan. MERINGUE: Beat egg whites for 10 minutes, gradually adding 6 tbsp sugar until thick and makes peaks. Spread this over pie filling. Bake at 350 degrees for 12 to 15 minutes until golden brown. Cool over an hour before serving. Refrigerate leftovers.

Click DESSERT RECIPE TUTORIAL to watch the video on Associated Content.com.

Yummy Food Memories

Thinking back through my favorite dessert memories, I still recall eating what I call "mile high" butterscotch, chocolate, or lemon meringue pies from Center Street Restaurant in Kingsport, Tennessee. They made the pies fresh every single day. They would either serve chocolate meringue pie, butterscotch meringue pie, lemon meringue pie, or coconut meringue pie.

My father and paternal grandmother adored their coconut meringue pie. I cannot attest to that as I am an anti-lover of coconut. I do not like the texture, the smell, or the taste of coconut. My father and grandmother, on the other hand, loved everything about coconut. Therefore, they found this pie to be extra delicious.

I, on the other hand, always loved their other meringue pies. I found their lemon, chocolate, and butterscotch meringue pies to all be absolutely delicious. Amazingly, they always managed to get their meringues to be extra tall and looking fantastic. I have not yet managed to get my meringues to be as high and stately-looking. Since this restaurant is no longer in existence, I cannot ask the baker for her secret. I wish I had thought to ask her secret at the time.

I never guessed at the time that I would be somebody who would wish to make that kind of pie sometime in the future. Since I actually worked at that restaurant for a year as a hostess aka assistant manager, I could easily have asked her secret and probably been granted the right to learn it. I might even have been able to have taken a cooking lesson or two from her. Unfortunately, at the time, I did not enjoy making the time to cook. Now, I really enjoy trying out new recipes and striving to perfect and fine-tune old recipes.

If any of you have the secret and wish to share, I am all ears and eager to learn.