Coffee Meringue Pie

• FOR THE CUSTARD
• 4 egg whites
• 1 egg
• 2 1/2 cups very strong coffee
• 2 1/2 cups milk
• 1/4 cup flour
• 1/4 cup cornstarch
• 2/3 cup sugar
• 1/4 cup dark chocolate
• 1 teaspoon salt
• FOR THE CRUST
• 2 egg yolks
• 1/2 cup cocoa powder
• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 7/8 cup very cold butter, diced small
• 1 1/2 teaspoons salt
• 1/2 cup milk chocolate, melted
• FOR THE MERINGUE
• 3 egg whites
• 4 tablespoons sugar
• chocolate shavings, to top
• ground coffee, to top

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. Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.
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. 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. FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.
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.

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Taken from www.food.com/recipe/coffee-meringue-pie-496036 (may not work)