They've done meatloaf and mac'n cheese. Now, Diane, Robin, Chris and Sam compete in the Anchor Holiday Pie Challenge to find out whose pie will take the cake.
Chef Emeril Lagasse sampled each pie and declared Chris the winner. But now we want to hear from you -- click here to let us know which pie you'd most like to try, and we'll let you know the results on Monday, Dec. 15.
You'll find links to the other anchors' recipes at the end of the page.
Makes one 9-inch pie
1 9-inch ready-made graham cracker crust
3/4 cup sugar
1 Tbs. vanilla
1/4 cup cocoa powder
1 cup cream
1/4 cup egg whites
3 Tbs. sugar
Preheat oven to 325 degrees.
Place eggs, ¾ cup sugar, vanilla, cocoa powder, and cream in the bowl of a food processor. Pulse until all ingredients are incorporated and smooth, but not frothy.
Pour carefully into crust. Bake in preheated oven for 55-60 minutes until custard is set. Remove from the oven and cool on a wire rack.
For the meringue: Preheat oven to 500 degrees. Place the sugar and egg whites in a double boiler, stir occasionally until the sugar is completely melted and the mixture is 100 degrees (a bit hotter than body temperature). Place mixture in the bowl of an electric mixer fitted with a wire whip attachment.
Beat meringue until it is thick and firm. Spread over the custard top and place in the oven until meringue is golden -- about 5-10 minutes.
Let pie cool completely before serving.
*Recipe Courtesy Karen Pickus, Chef, "Good Morning America"; 2008