Before I get to the main topic of this post, Mother of Ken's Double Chocolate Pie, here are some photos of last night's thunderstorm:
The light was so strange during this storm between the sun setting and the storm clouds, everything was a strange acid orange color that freaked me out a little.
Anyway, on to the pie. I have to take something to eat after a meeting tomorrow night and I wanted to make something cool, so I decided to make Mother of Ken's Double Chocolate Pie. I love this pie, but I don't make it very often. I guess if I did, it wouldn't be so special...
So, this takes several steps, beginning with baking a 9 inch pie shell and letting it cool.
The next step is the meringue layer. Combine two egg whites (save the yolks for the chocolate part), 1/2 tsp. white vinegar, 1/4 tsp. salt, and 1/4 tsp. cinnamon in a bowl. Beat with an electric mixer at high speed until foamy. Gradually add 1/2 c. sugar, beating until the egg whites form stiff, glossy peaks. Spread the meringue on the bottom and up the sides of the pie shell. Bake at 325 degrees for 15-18 minutes or until it is golden brown. Cool on rack.
For the beginning of the filling, melt 6 ounces of chocolate chips and let cool. Combine the cooled chocolate, 2 egg yolks, and 1/4 c. water and beat well with a whisk. Spread 3 tablespoons of the chocolate mixture over the bottom of the meringue layer.
Whip 1 c. heavy cream until it begins to thicken, then add 1/4 c. sugar and 1/4 tsp. cinnamon, beating until stiff peaks form. Spread half of the cream mixture over the first chocolate layer.
Fold the remaining chocolate mixture into the remaining cream mixture. Spread evenly over the cream layer. Cover and refrigerate for four hours or until set.
Yummy! I am having a really hard time not eating this before the meeting...