Pies are hard. I envy bakers who have mastered making pies. Any recipe that I can’t sneak a taste of before I serve it makes me nervous. And with pies that have to cool before you cut them, it’s so hard to know if they’re done enough. When I created this recipe, I based the cook time on the cook time of a standard lemon meringue pie. When it came out of the oven, the meringue looked beautiful…
Then I cut into it and the filling did not hold it’s shape. The pie tasted delicious, but I couldn’t serve a pie that looked like this!
I can’t tell you how many times I have taken a pie to a dinner party or holiday dinner and when we cut into it, the filling is complete mush! It’s so embarrassing! Luckily it always tastes delicious so family and friends are willing to overlook the appearance.
I adjusted the recipe to bake for a few extra minutes, and it worked! I was able to cut a beautiful slice that held it’s shape and tasted amazing.
This is a pie that I would be proud and excited to serve, and I think you will be too. It looks great and it tastes great!
Mocha Meringue Pie
Mocha Graham Cracker Crust
Mocha Graham Cracker Crust
Combine the dry crust ingredients in a small bowl.
Stir in the melted butter until the dry ingredients are wet.
Pour the crust mixture into a 9" pie pan.
Press the crust into the pie pan with your hands, spreading the crust evenly around the bottom of the pan and up the sides.
Bake for 5 minutes. Remove from oven and let cool.
Turn the oven up to 400 F. Place the egg yolks in a small bowl.
Combine sugar and cornstarch in a medium saucepan.
Add water and place over medium heat.
Stir constantly until the mixture boils. The mixture will start to look clear and glossy and will feel a bit thicker.
Stir while the mixture boils for one minute.
Pour approximately half the mixture into the egg yolks and stir till combined.
Pour the egg yolk mixture back into the pan with the remaining half of the sugar/cornstarch mixture and stir constantly over medium heat for an additional 2 minutes (mixture should still be boiling).
Remove from head and mix in the butter, espresso powder, and chocolate syrup until the butter is melted.
Pour the mixture into cooled pie crust.
Beat egg whites and cream of tartar on high speed until foamy.
Slowly and gradually add in the sugar, while continuing to beat at a high speed until the mixture becomes stiff and glossy. The topping is done when you can pull a beater out (when the mixer is off!) and the mixture holds a stiff peak.
Cover the top of the pie with the meringue spreading it all the way to the edges of the pie pan.
Bake for 12-15 minutes. The meringue will appear toasted. Allow the pie to cool, then cover and refrigerate. The pie can be served cold.