For the holidays, my grandmother would bake a chocolate chip pie with meringue on top. Far from the bosom of my family, I’ve decided to give baking the pie a shot in order to share it with some friends.
The filing was basically a yellow custard, with chocolate chips scattered throughout. I’ve found on-line quite a few recipes (with slight variations) that seem to be about what I’m looking to put together. None of the recipes I’ve found so far, however, have a meringue topping. Not much of a problem, says I, I’ll find another recipe with a meringue and combine. The problem I’ve noticed with that strategy is that, while the temps vary within reason, the cooking times are quite different for the pies. My pie apparently requires some 45-50 minutes, while the pies with meringue I’ve seen usually only cook for 15-20 minutes.
I’m now thinking that my meringue would not survive 40-50 minutes in a 325-350 degree oven. Am I correct in that thinking?
A possible solution I’ve doped up is to partially cook my filling in a double boiler, then finishing up in the pie shell in the oven with the meringue. But it seems to me that I’d have to hold out the chocolate chips as well lest they melt away in the double boiler, and put them in the shell with the custard before putting them in the oven. But that would make it difficult to scatter them properly, I would think, and besides, I don’t own a double boiler.
Any comments or suggestions from the bakers out there? Your insight would be appreciated.
Nope, a meringue will get perfectly done at ~50 min in a 325° oven. You need to be sure that your oven’s temperature control is accurate though. At 350° the meringue will be done in 30-40 minutes.
If you’re using metal pie tins, 50 minutes at 325° is enough to cook the filling of an egg based pie.
HOWEVER, although it has been years since I last did that, I believe there was a recipe in Joy Of Cooking that said to pre-cook the pie and pie filling and only put the meringue on for the last 30 minutes of baking time. Maybe that was for that specific (Lemon) pie?
I know that everyone is on the edge waiting to find out how my meringue came out. Not so well, at first. I made my pie yesterday evening, then set out to tackle the meringue. I beat and beat my egg whites, but the only thing that got stiff was my arm (ain’t got no 'lectric mixer, see?). I tried to use the batter I produced, and got a flat pancake of a meringue on top of my pie for my efforts.
This morning I put together an oyster stuffing (that came out very nice, and it smells wonderful – oysters, spicy italian sausage, pancetta, spinach, onions, celery, sun dried tomatoes – I’m haing trouble staying out of it until dinner). Once I had that in the oven, I decided to give the meringue another try. Perserverance pays off. I managed to get a stiffy (snort!), pulled the sad excuse of a meringue off my pie, replastered it, and stuck it back in the oven for another 10 minutes at 350. Worked like a charm! It’s cooling behind me and I’m good to go.
Wow! I’m impressed, as I can’t imagine having the patience to beat egg whites by hand! I can’t even imagine how much of a pain in the butt that must be. Congrats!
(Just an idea: my electric hand mixer cost $1 at a garage sale. The beaters don’t eject anymore, but otherwise it works fine. Keep your eyes open at garage sales and thrift shops, and you can find all sorts of kitchen goodies for cheap. My favorite stainless-steel mixing bowl cost $0.25!)
Pretty Gutsy cooking on Thanksgiving ! A great meringue takes practice. A 1/4 teaspoon of creme of tartar will make it easier to beat into stiff peaks, also be sure to add the sugar slowly, and after you’ve got the whites meringued up. It makes a big difference. Once you get your meringue perfected it’ll be the envy of all cooks who share your table.
I tried making buttermilk rolls for the first time this morning, and they came out beautifully. Gotta stop eating them now, or there’ll be none left !
A further meringue tip. The slightest bit of yolk in amongst the egg whites makes them impossible to beat stiff. Always separate the eggs one at a time into a cup before adding to the beating bowl. If one is imperfectly separated it wont wreck the whole mixture.
Here is a chocolate custard meringue recipe that would be cool with the addition of choc chips.
