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Chocolate Cafe Meringue PieChocolate Cafe Meringue Pie

Chocolate Cafe Meringue Pie


By: Donna B. - Howell, MI - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Vanilla Creme Brulee Coffee 10 oz. Bag Ground

Pie Ingredients:

  • 1 (9 inch) piecrust, (homemade or store-bought)
  • 12 oz pkg (2 cups) dark chocolate chips
  • 2 tablespoons finely ground Door County Vanilla Creme Brulee coffee
  • ½ cup (1 stick) salted butter - softened
  • ¾ cup light brown sugar – packed
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup all-purpose unbleached flour
  • 1 cup toasted slivered almonds
Meringue Topping Ingredients:
  • 3 egg whites - room temperature
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon finely ground Door County Vanilla Creme Brulee coffee

Instructions:

Piecrust:

  1. Preheat your oven to 350 degrees F.
  2. Fit a piecrust into a 9 inch pie pan and crimp edges. Prick the crust all over so it won’t bubble up while you prebake it or use pie weights.
  3. Bake until very lightly browned, about 10-15 minutes.
  4. Cool on baking wire rack while preparing your chocolate filling.
Pie Filling:
  1. Microwave the chocolate until melted. (You can also use a double boiler to melt the chocolate over hot water if you prefer.)
  2. Once the chocolate is melted, stir in your 2 tablespoons of finely ground Door County Vanilla Creme Brulee coffee and then set aside to cool.
  3. Beat the softened ½ cup of butter with the brown sugar until nice and creamy.
  4. Add the eggs, one at a time, mixing well.
  5. Add the cooled chocolate-ground coffee mixture, along with the extracts and flour and beat until combined.
  6. Fold in the toasted slivered almonds.
  7. Place this filling into your prebaked and cooled pie crust with leveling the top off with an offset spatula. Use foil or a crust protector ring to shield the crust while baking in preheated 350 degrees F. oven for 30 minutes, or until set.
While pie is baking, prepare the meringue:
  1. Beat the egg whites and the cream of tartar in a mixer bowl on high speed until foamy. (You can use the whisk attachment or beaters - make sure you have grease free bowls and utensils or your meringue will not whip up nicely.)
  2. Once the egg whites are nice and foamy, add in the sugar and continue beating until whites are glossy and stand in soft peaks. (If there are any egg yolks in your egg whites, your meringue will not whip correctly, so be careful when you are separating your eggs!)
  3. Beat in vanilla.
  4. When your pie comes out of the oven, carefully mound on the meringue making sure you cover the entire chocolate part and touch all the sides of the crust, but do not cover the crust—just make sure the meringue seals and will not shrink up on you.
  5. Use a large spoon to swirl the meringue so you have little peaks all over the top.
  6. Sprinkle the top of the meringue with the additional 1 teaspoon of finely ground Door County Vanilla Creme Brulee coffee and bake in 350 F. preheated oven for another 12-15 minutes (no pie crust shield needed this time), or just until the meringue is lightly browned.
  7. Cool on wire rack.