This year I decided to make mini pies. We got 4 little pie plates {4 inch} as wedding gifts, so I decided to try them out!
One of my friends from Miller, Joyce, gave us a wonderful cookbook called Small Batch Baking, which is perfect for just the 2 of us!
I found the recipe for mini chocolate meringue pies in it, and it turned out being really yummy and easy. I won't lie I was really intimidated by the meringue. It is so easy to mess it up, but they actually turned out really well! I was really pleased.
They were yummy, simple and perfectly portioned for two.
Mini Crusts & Chocolate Meringue Pies
Borrowed, Adapted and Enjoyed from Small Batch Baking
Crust Ingredients
1/2 cup all purpose flour
1/4 tsp. salt
1/4 tsp. sugar
3 T. unsalted butter, cold, cut into small pieces
4 tsp. ice water, more if needed
unsalted butter, at room temperature for greasing pans {if using tart pan, or jumbo muffin pans, I did not use for pie plates}
Filling Ingredients
1/3 cup of sugar
1 T. + 3 tsp. cake flour
1 T. unsweetened cocoa powder
pinch of salt
1/3 cup of whole milk
yolk of one large egg
1 oz. of bittersweet or semisweet chocolate {I used semi sweet}
1 T. unsalted butter
1/4 tsp. vanilla extract
Meringue Ingredients:
White of large egg used in filling @ room temp
1/8 tsp. cream of tartar
1/8 tsp. of vanilla extract
pinch of salt
1 1/2 T. sugar
Pans Required
2 mini pie plates, 1 jumbo muffin plan or 2 mini tart pans + a cookie sheet, food processor {or you can do the crust by hand with the same general instructions}
Crust
1) Place dry ingredients in the food processor and pulse to blend.
2) Space out pieces in food processor and pulse about 15 times or until the lumps of butter are about the size of peas.
3) Sprinkle the ice water over the flour and process lightly until small, moist clumps of dough being to form. Add up to 2 tsp. more ice water if needed to wet the dough.
4) Tear off two sheets of waxed paper and divide the dough into 2 equal pieces. Flatten each ball of dough into disks and wrap in the pieces of waxed paper. Refrigerate for 30 minutes.
5) Press the dough into the bottom of two ungreased pie pans or greased jumbo muffin cups, or greased mini tart pans. Prick the bottom of the crust with a fork several times and put in the freezer and chill for 15 minutes.
6) After chilling the dough, place in a 375 degree oven and bake for 4-5 minutes.
Preheat oven to 350 degrees Fahrenheit.
Filling
1) Put the dry ingredients in a sauce pan and whisk together. Whisk in the milk and egg yolk and place over medium heat and whisk constantly until thick and bubbly.
2) Remove pan from heat and add butter and chocolate. Replace over heat until butter and chocolate have melted, stirring constantly.
3) Remove from the heat and mix in the vanilla. Keep warm on the stove.
Meringue {prepare immediately!}
1) Place the egg white in a bowl or kitchen-aid mixer bowl and beat on medium speed until it is foamy.
2) Add the cream of tartar, vanilla and salt and increase mixer speed to high and beat until soft peaks form.
3) With mixer running on high speed, slowly add the sugar. Beat until stiff peaks form.
4) Add the filling evenly to the pie shells and mound the meringue to the top with high peaks. Seal the meringue to the edge of the pan. If using jumbo muffin pans fill other muffin spots with water so that your pan does not warp while baking.
5) Bake until golden brown, 15-17 minutes.
6) Remove and allow to cool completely away from drafts. If using tart or muffin pans remove from pans to serve.
Share & Enjoy!
*Best eaten the day that they are made.*
I was thrilled to get a comment on my instagram picture from a {I assume} seasoned pie maker saying that my meringue looked perfect! It made me feel really good, especially since I was so nervous! Sometimes it just works out. :)
What type of pie did you have on National Pie Day?
All for now,
Alexandra
