ANTOINETTE CHOCOLATE MERINGUE PIE
I found this recipe in my box of oodles and oodles of newspaper recipes. It came from a newspaper from 1986, written by ” Thoughtful” in the ” Chatters” column.
The title was “Antoinette Dessert” and the desciption was described as follows:
” This chocolate pudding is as pretty as its name sounds. It is a nice, high dessert and is quick and easy.”
I adapted this recipe and made a pie out of it!
- 4 egg yolks
- 4 cups of milk
- 4 tablespoons minute tapioca
- 1/2 cup sugar
- 1/4 teaspoon of salt
- 2 squares unsweetened chocolate, cut in pieces
- 1 teaspoon vanilla
- 4 tablespoons sugar
- 2 egg whites ( I used 4 egg whites)
- 1/4 cup shredded coconut
- 1 pie shell (baked)
- chocolate shavings ( for garnish)
Bake pie shell at 400 degrees till lightly brown . Turn oven down to 350 and proceed: Mix yolks with small amount of the milk in top of double boiler. Add remaining milk, tapioca, 1/2 cup sugar, salt, and chocolate pieces. Place over rapidly boiling water and cook 10-12 minutes after water boils again, stirring frequently. ( till thick and pudding begins to bubble) Add vanilla, blend and slightly cool. Pour into pie shell.
Beat egg whites till foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended in. Continue beating until mixture stands in soft peaks. Pile on top of pudding in pie dish, sprinkle the coconut over the whites. Bake at 350 degrees for 15 minutes or until delicately browned. Let cool, slightly. Shave chocolate over pie.
Right now it is too hot to cut, otherwise I would have taken a photo of it on a plate! I did taste the warm pudding though, as most of us do when we are baking or cooking, and that spoon sure was MMM, MMM, GOOD!