Chocolate Covered Strawberry Pie is an easy dessert that my grandkids like to help me with. They can whisk the jello and Cool Whip, carefully fill the pie crust, and then lick the bowl clean.

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.

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 ...

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 ...

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 ...

Melt your chocolate: Put the 5 ounces of dark chocolate and salt in a heat-safe bowl, then put the bowl over a pot that has about 1 inch of simmering water in the bottom, to gently melt the chocolate.

Pie can be assembled without topping 1 day ahead of time; press plastic wrap directly onto the surface of the chocolate filling and keep chilled. Editor’s note: This recipe was first printed ...