Coffee Meringue Pie

• FOR THE CUSTARD
• egg whites↗4
• egg↗1
• very strong coffee↗2 1⁄2 cups
• milk↗2 1⁄2 cups
• flour↗1⁄4 cup
• cornstarch↗1⁄4 cup
• sugar↗2⁄3 cup
• dark chocolate↗1⁄4 cup
• salt↗1 teaspoon
• FOR THE CRUST
• egg yolks↗2
• cocoa powder↗1⁄2 cup
• confectioners' sugar↗1⁄2 cup
• all-purpose flour↗1 1⁄2 cups
• cup very cold butter, diced small7⁄8
• teaspoons salt↗1 1⁄2
• cup milk chocolate, melted↗1⁄2
• FOR THE MERINGUE
• egg whites↗3
• tablespoons sugar↗4
• chocolate shavings, to top↗
• ground coffee, to top↗

Step-by-step instructions

1. 1

   FOR THE CUSTARD: In a lg saucepan, bring milk and coffee to slight boil. Quickly whisk in egg/eggwhites, one at a time. Quickly whisk in flour, cornstarch, sugar, and salt; whisking after each addition until well incorporated. Whisk in chocolate.

2. 2

   Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.

3. 3

   FOR THE CRUST: Sift together cocoa pwder, confectioners sugar, flour, and salt. Cut in the butter and rub together with fingertips until crumbly. Rub in egg yolk until well-incorporated, kneading until a slight dough forms.

4. 4

   Butter/flour a 9-inch cake pan and press dough into pan to make a crust form. Bake at 350 degrees farenheit for 6-8 minutes (it will darken), scour the bottom with melted chocolate and set aside until needed.

5. 5

   FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.

6. 6

   ASSEMBLING/BAKING THE PIE: Pour the custard into the crust and top with meringue. Bake at 325 degrees farenheit until meringue is golden at the edges, about 12-20 minutes. Sprinkle with ground coffee and chocolate shavings and refrigerate for at least 8 hours before serving. Eat cold.