Preparation 1. Roll out the pie dough, transfer it to a 9-inch pie plate and decoratively crimp the edges. Follow the package instructions for par baking the crust. However, if the instructions do ...

This chocolate meringue pie will last for three days in the refrigerator. The longer it sits, though, the softer and weepier it will get, so it's really best to eat it within 36 hours of baking.

Spread the meringue on top of the pie filling, making sure to cover it completely. Bake the pie in a preheated 350-degree oven for 12-15 minutes, or until the meringue is lightly browned.

Spoon the meringue over the chocolate filling, spreading it all the way to the crust’s edge to prevent shrinking. Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is golden brown.

Measure about 3 1/2 cups meringue into a large (about 18-inch) piping bag fitted with a 1/2-inch closed star piping tip (such as Ateco 854). Pipe into a tight spiral pattern in bottom and up sides ...

I’d reached an impasse in the manuscript for my second memoir and hadn’t touched the manuscript for months. At first, I felt guilty making all those pies while my manuscript languished. Then I ...

In a piemaking first for him, Brickhouse decided to wear heels to make his mawmaw's chocolate meringue pie in a demonstration for this story. He said he felt a little like June Cleaver in the late ...

Chocolate Meringue Pie (July 7, 1974) Makes 2 pies, serves 6 to 8 people each. Recipe is by (listed as) Mrs. Sam Canezaro 1½ cups sugar 3 tablespoons cocoa 6 tablespoons flour Dash of salt ...