Midnight Chocolate Meringue Pies (Because yes—I really made them at midnight!)
Midnight Chocolate Meringue Pies
(Because yes—I really made them at midnight!)
Filling (for two pies):
In a large mixing bowl, whisk together:
3 cups sugar
½ cup flour
8 heaping tablespoons Hershey’s cocoa powder
Then whisk in:
1 cup heavy cream
4 cups whole milk
4 teaspoons pure vanilla extract
8 egg yolks
Tip: Make sure all ingredients are fully combined before applying heat.
Transfer the mixture to a saucepan and cook over medium-high heat, whisking constantly, until the filling thickens. Remove from heat and pour the rich chocolate filling into two pre-baked deep-dish pie crusts.
For the Meringue:
8 egg whites
¼ cup sugar
½ cup corn syrup
Beat on high speed until stiff peaks form. Generously spoon the meringue over the chocolate pies, spreading it to the edges.
Bake at 425°F (220°C) until the tops are golden brown.
Remove from the oven and cool on a wire rack for about an hour.
Serve and enjoy—decadent, fluffy, and absolutely delicious!
Would you like me to make it sound more like a professional cookbook entry or keep this homey, conversational tone?
