Clear Peppermint Meringue Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 41
- Protein
- 6
- Cholesterol
- 15
- Sodium
- 169
- Total: 9 hr 5 min (includes cooling and chilling times)
- Active: 45 min
Ingredients
Chocolate Crust:
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup sweetened cocoa powder
3 tablespoons confectioners' sugar
2 tablespoons vegetable oil
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Nonstick cooking spray, for the foil
2 ounces bittersweet chocolate, chopped
5 teaspoons coconut oil
Filling:
Three 1/4-ounce packages unflavored powdered gelatin
1 cup granulated sugar
1/2 teaspoon peppermint extract
Meringue:
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon lemon juice
1/4 teaspoon fine salt
2 large egg whites
1/4 teaspoon peppermint extract
10 soft peppermints (about 2 ounces), crushed, plus more for topping
Chocolate curls, for topping
Directions
- For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray.
- Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely.
- Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes.
- For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract.
- Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
- For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
- Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes.
- To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)