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Chocolate Meringue Pie

Review Recipe
a close up shot of a slice of Chocolate Meringue Pie on a white plate
For this old fashioned chocolate meringue pie, the fluffy meringue topping contrasts perfectly with the rich chocolate filling, making every bite absolutely irresistible.
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Table of Contents
  1. Chocolate Meringue Pie Ingredients
  2. How to Make This Chocolate Meringue Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

There’s something about a fluffy chocolate meringue pie that just makes my mouth water. This show-stopping pie is made with a flaky crust, rich chocolate filling, and a fluffy meringue topping to create the perfect dessert for any chocolate lover.

a close up shot of a slice of Chocolate Meringue Pie on a white plate

Chocolate Meringue Pie Ingredients

Chocolate Meringue Pie raw ingredients that are labeled

You’ll need:

  • 9-inch pre-baked pie crust
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon sea salt
  • 4 egg yolks (reserve whites for the meringue)
  • 2½ cups milk (whole milk or 2% preferred)
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

For the Meringue

  • 4 egg whites, room temperature
  • ⅓ cup granulated sugar
  • ¼ teaspoon cream of tartar

SUBSTITUTIONS AND ADDITIONS

CRUST: If you want to make your own crust for this chocolate pie, check out our homemade pie crust recipe.

How to Make This Chocolate Meringue Pie Recipe

STEP ONE: Pre-bake the pie crust according to the package or recipe instructions.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.

STEP TWO: Preheat the oven to 375°F.

STEP THREE: In a heavy-bottomed saucepan, whisk together all of the pie filling ingredients before placing the pan on the stovetop.

PRO TIP:

As long as you mix all of your filling ingredients before heating, you can make the filling all in one step and do not have to temper the eggs or dissolve the cornstarch. If you want, you can whisk together the dry ingredients and combine the wet ingredients, and then pour them together, but I like to reduce dishes and do it all in one pan!

pie filling ingredients whisked in a bowl

STEP FOUR: Once the ingredients are combined, turn on the stovetop to medium heat and heat the mixture until it comes to a low boil. Simmer for 3 minutes, whisking constantly or scraping with a silicone spatula to ensure none of the mixture burns on the bottom of the pan.

pie filling ingredients whisked in a bowl and simmered for 3 minutes

STEP FIVE: While the mixture is cooking, whisk the egg whites using a stand mixer until foamy and soft peaks form. Sprinkle ⅓ cup sugar and the cream of tartar over the egg whites and continue whisking until stiff peaks form in the egg mixture.

PRO TIP:

The sugar and cream of tartar help the egg whites to hold their stiffness, and the sugar also adds a light sweetness.

sugar and cream of tartar mixed in a bowl

STEP SIX: Pour the hot chocolate mixture into the prepared crust.

chocolate mixture poured into the pie crust

STEP SEVEN: Immediately top with the meringue, using a clean spatula to spread the meringue and seal down to the crust all around the pie. Make little swoops in the meringue to form pretty peaks.

PRO TIP:

Seal the meringue all the way to the edges of the crust to ensure that it doesn’t pull away from the crust or crack when cooling. Mounding the meringue over the hot chocolate filling also helps the meringue to start cooking from the bottom up and prevents weeping/sweating.

pie topped with meringue with a spatula

STEP EIGHT: Bake the pie for approximately 5 minutes or until the meringue is toasted brown. Remove from the oven and allow the pie to cool and set for at least 4 hours before slicing into it.

Chocolate Meringue Pie baked until toasted brown

How To Serve

This delicious pie will be a welcome addition to your dessert offerings any time of the year. Add a scoop of vanilla ice cream on the side and a homemade hot chocolate to drink for an extra decadent treat.

Check out a few more easy recipes for creamy pies with our lemonade pie and key lime pie.

Storage

IN THE FRIDGE: This homemade chocolate pie is best the same day it has been baked. Cool completely on the countertop. You can store it in the refrigerator for 2 to 3 days, but the meringue will begin to weep, and the crust will get soggy.

IN THE FREEZER: We don’t recommend freezing meringue-topped pies as they do not freeze well, and the crust becomes soggy if frozen.

a close up shot of a Chocolate Meringue Pie with a slice taken out

The delicious chocolate filling inside a flaky pie crust and topped with sweet meringue that has been lightly browned to perfection will make you swoon with delight. Every chocolate lover will want to rush to their kitchen to whip up this amazing dessert.

FREQUENTLY ASKED QUESTIONS

Can I freeze chocolate pie?

This chocolate cream pie does not freeze well as the crust will become soggy, and the topping will lose its fluffy texture.

Why is my chocolate meringue pie liquidy between the layers?

When a meringue pie is liquidy between the meringue and filling, this is called “weeping”. To avoid this, make sure to add the meringue topping while the filling is still hot. This will cook the bottom of the meringue, which prevents it from shrinking and weeping.

Why are there little beads of water on my meringue?

Often, when a meringue pie is overbaked, the meringue will shrink, causing the beads of water to form. Make sure that you only bake your pie for the recommended time.

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a close up shot of a slice of Chocolate Meringue Pie on a white plate

Chocolate Meringue Pie

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For this old fashioned chocolate meringue pie, the fluffy meringue topping contrasts perfectly with the rich chocolate filling, making every bite absolutely irresistible.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

Pie Filling

  • 9 inch pre-baked pie crust
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon sea salt
  • 4 egg yolks, reserve whites for meringue
  • cups milk, whole or 2% preferred
  • cup unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

Meringue

  • 4 egg whites, room temperature
  • cup granulated sugar
  • ¼ teaspoon cream of tartar

Instructions
 

  • Pre-bake pie crust according to the package or recipe instructions.
  • Preheat the oven to 375°F.
  • In a heavy-bottomed saucepan, whisk together all of the pie filling ingredients before placing the pan on the stovetop.
  • Once the ingredients are combined, turn on the heat to medium and heat the mixture until it comes to a low boil. Simmer for 3 minutes, whisking constantly or scraping with a silicone spatula to ensure none of the mixture burns on the bottom of the pan.
  • While the mixture is cooking, whisk egg whites using a standing mixer until foamy/soft peaks form. Sprinkle ⅓ cup sugar and the cream of tartar over the egg whites and continue whisking until stiff peaks form.
  • Pour the hot chocolate mixture into the prepared pie crust.
  • Immediately top with the meringue, using a clean spatula to spread the meringue and seal down to the crust all around the pie. Make little swoops in the meringue to form pretty peaks.
  • Bake the pie for approximately 5 minutes or until the meringue is toasted brown. Remove from the oven and allow the pie to cool and set for at least 4 hours before slicing into it.

Notes

  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.
  • As long as you mix all of your filling ingredients before heating, you can make the filling all in one step and do not have to temper the eggs or dissolve the cornstarch. If you want, you can whisk together the dry ingredients and combine the wet ingredients, and then pour them together, but I like to reduce dishes and do it all in one pan!
  • The sugar and cream of tartar help the egg whites to hold their stiffness, and the sugar also adds a light sweetness.
  • Seal the meringue all the way to the edges of the crust to ensure that it doesn’t pull away from the crust or crack when cooling. Mounding the meringue over the hot chocolate filling also helps the meringue to start cooking from the bottom up and prevents weeping/sweating.

Nutrition

Calories: 1291kcal | Carbohydrates: 153g | Protein: 20g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1053mg | Potassium: 440mg | Fiber: 7g | Sugar: 37g | Vitamin A: 343IU | Calcium: 155mg | Iron: 7mg
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