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Chocolate Meringue Pie

Updated on 4 min read

Quick Description

This Chocolate Meringue Pie is rich, silky, and deeply chocolatey, topped with a fluffy, lightly toasted meringue. The creamy chocolate filling melts in your mouth, while the airy meringue adds the perfect sweet contrast. A timeless, bakery-style dessert made right at home.

Servings & Timing

Serves: 8 slices
Prep Time: 25 minutes
Cook Time: 20–25 minutes
Cooling Time: 2–3 hours
Total Time: ~3 hours (including cooling)

Ingredients List

Pie Crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Chocolate Filling

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 large egg yolks (reserve whites for meringue)
  • 6 oz (170 g) semi-sweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Meringue Topping

  • 4 large egg whites, room temperature
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

1. Prepare the Pie Crust

  • Preheat oven to 375°F (190°C).
  • Place pie crust in a 9-inch pie dish and crimp edges.
  • Prick the bottom with a fork.
  • Bake for 12–15 minutes, or until lightly golden.
  • Remove and let cool slightly.

2. Make the Chocolate Filling

  • In a medium saucepan, whisk together sugar, cornstarch, and salt.
  • Slowly whisk in milk until smooth.
  • Cook over medium heat, whisking constantly, until thick and bubbling (about 6–8 minutes).
  • In a bowl, lightly beat the egg yolks.
  • Slowly whisk about ½ cup of the hot mixture into the yolks (to temper them).
  • Pour the yolk mixture back into the saucepan.
  • Cook 1–2 more minutes until thick.
  • Remove from heat and stir in chocolate, butter, and vanilla until smooth.
  • Pour filling into the baked pie crust.

3. Make the Meringue

  • In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time.
  • Increase speed and beat until stiff, glossy peaks form.
  • Beat in vanilla extract.

4. Assemble & Bake

  • Spread meringue over the hot chocolate filling, sealing all edges to the crust.
  • Create peaks with the back of a spoon.
  • Bake at 375°F (190°C) for 10–12 minutes, until the meringue is lightly golden.

5. Cool

  • Cool completely at room temperature for 2–3 hours before slicing.
  • Do NOT refrigerate while cooling (prevents weeping).

Nutrition (Approximate, per slice)

  • Calories: 380
  • Protein: 7g
  • Carbs: 52g
  • Fat: 17g
  • Sugar: 36g

Benefits

  • Classic Dessert: A timeless pie loved across generations
  • Silky Texture: Creamy chocolate paired with airy meringue
  • Homemade Control: Better flavor than store-bought
  • Impressive Presentation: Perfect for holidays and gatherings

Additional Notes

  • Always spread meringue on hot filling to prevent shrinking.
  • Seal meringue fully to the crust to avoid weeping.
  • Use room-temperature egg whites for best volume.

Dietary Info

  • Vegetarian: Yes
  • Gluten-Free Option: Use a gluten-free crust
  • Dairy-Free: Not suitable
  • Low-Carb: No

Brief Introduction

Chocolate Meringue Pie is one of those desserts that feels nostalgic and elegant at the same time. The contrast between rich chocolate custard and cloud-like meringue makes every bite feel special — whether it’s for a holiday table or a cozy weekend treat.

Step-by-Step Cooking Guide

  1. Bake the crust until lightly golden
  2. Cook a smooth, thick chocolate custard
  3. Whip glossy, stiff meringue
  4. Spread, bake, cool, and slice

Ingredient Details & Substitutions

  • Cornstarch: Thickens the filling smoothly without eggs curdling
  • Semi-Sweet Chocolate: Can swap for dark chocolate for deeper flavor
  • Cream of Tartar: Stabilizes the meringue (lemon juice works too)

Recipe Variations & Serving Suggestions

Variations:

  • Add espresso powder to the chocolate for mocha flavor
  • Use dark chocolate for a richer filling

Serve With:

  • Fresh berries
  • Coffee or espresso
  • A light dusting of cocoa powder

Storage & Make-Ahead

  • Refrigerate: Up to 3 days
  • Best Texture: Same-day or next-day serving
  • Freezing: Not recommended (meringue texture suffers)

FAQs

Why does my meringue weep?
Usually caused by under-cooked meringue or spreading over a cold filling.

Can I use instant pudding instead?
This recipe is designed for homemade custard for best texture and flavor.

Can I torch the meringue instead of baking?
Yes — but only after the filling is fully set.

Optional Personal Story

This pie is one of those recipes that feels like a hug. I always make it when I want something comforting yet impressive — and it never lasts long once sliced.

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