microwave chocolate pie

microwave chocolate pie
  • 1 (9 inch) pie shell, baked
  • 3/4 cup white sugar
  • 1/4 cup cornstarch
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 egg whites, beaten
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons white sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
  3. In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
  4. To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
  5. Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

06/21/2019
microwave chocolate pie, recipe PT15M PT1H 5 455 calories

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