Published on
Last updated on
Chocolate Meringue Pie Recipe
For this old fashioned chocolate meringue pie, the fluffy meringue topping contrasts perfectly with the rich chocolate filling, making every bite absolutely irresistible.
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.
Ingredients For Old Fashioned Chocolate Meringue Pie
Chocolate meringue pie is a heavenly indulgence with an addicting combination of crunchy, velvety, and sweet flavors.
The crust offers a buttery crunch as you bite into it before melting on your tongue. Smooth chocolate fills the pie, providing pure fudgy goodness.
It’s all topped off with a crown of fluffy meringue made with a texture that complements the crumbly crust below.
To make this delicious pie, you’ll need:
- 9-inch pre-baked pie crust
- 1 cup of granulated sugar
- ¼ cup of cornstarch
- ¼ teaspoon of sea salt
- 4 egg yolks (reserve whites for the meringue)
- 2½ cups of milk (whole milk or 2% preferred)
- ⅓ cup of unsweetened cocoa powder
- 2 tablespoons of unsalted butter
- 2 teaspoons of vanilla extract
For The Meringue:
- 4 egg whites, room temperature
- ⅓ cup of granulated sugar
- ¼ teaspoon of cream of tartar
Chocolate Meringue Pie Substitutions And Additions
CRUST: If you want to make your own crust for this chocolate pie, check out our homemade pie crust recipe.
COCOA POWDER: While the recipe calls for unsweetened cocoa powder, you can play around with the flavors by using Dutch-processed cocoa powder.
Dutch-processed cocoa has a milder, smoother taste and might result in a slightly darker color for your pie filling.
VANILLA EXTRACT: To add a unique twist to the pie, explore different flavored extracts in place of vanilla.
Mint extract will infuse the pie with a cool, minty note. An almond extract will introduce a subtle nuttiness, while coconut extract can create a tropical flavor.
NUTS: While this recipe traditionally doesn’t include nuts, adding them can introduce delightful crunch and flavor.
Chopped pecans or walnuts are excellent choices. Toast them beforehand to enhance their nuttiness.
About a half cup of chopped nuts should suffice, but feel free to adjust based on your preference.
Sprinkle them on top of the pie filling before adding the meringue for a nutty twist.
COFFEE: For coffee enthusiasts, consider adding a subtle coffee flavor to your chocolate meringue pie.
Dissolve a teaspoon of instant coffee or espresso powder in a tablespoon of hot water and mix it into the chocolate custard filling.
This addition will bring a delightful coffee undertone to the pie without overwhelming the chocolate flavor.
How To Make Chocolate Pie With Meringue
This decadent pie comes together in three parts. First, you will want to make sure that your pie crust is pre-baked and ready to fill.
Whisk together the chocolate-filling ingredients on the stovetop. Make sure to keep whisking so that nothing burns to the bottom of the pan.
Finally, you will combine the meringue ingredients, whipping the egg whites until they are light and fluffy.
Our step-by-step instructions will help you make this dessert 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!
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 three minutes, whisking constantly or scraping with a silicone spatula to ensure none of the mixture burns on the bottom of the pan.
STEP FIVE: While the mixture is cooking, whisk the egg whites using a stand mixer until foamy and soft peaks form.
Sprinkle a third of a cup of 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.
STEP SIX: Pour the hot chocolate mixture into the prepared 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.
STEP EIGHT: Bake the pie for approximately five minutes or until the meringue is toasted brown.
Remove from the oven, and allow the pie to cool and set for at least four hours before slicing into it.
How To Serve This Chocolate Pie With Meringue Recipe
This delicious pie will be a welcome addition to your dessert offerings any time of the year.
Make it extra special by serving it with a dollop of freshly whipped cream and vanilla ice cream. Or go even bolder with homemade salted caramel sauce!
A few slices of strawberries will lighten up the rich indulgence. For an ultimate treat experience, add a drizzle of raspberry sauce to the top of this decadent treat.
Check out a few more easy recipes for creamy pies with our lemonade pie and key lime pie.
MORE PIE RECIPES
Old Fashioned Chocolate Meringue Pie Storage
Here are some handy storage tips to help you savor every bite, even after the first serving.
MAKE AHEAD: You can prepare the pie crust and the chocolate filling a day in advance.
Keep the pie crust well-covered and at room temperature, while the chocolate filling should be stored in an airtight container in the refrigerator.
Be sure to give the meringue a fresh whip just before assembling and baking the pie for that perfect fluffy texture.
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 two to three 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.
Why We Love This Recipe
IRRESISTIBLE CHOCOLATE FLAVOR: The rich, velvety chocolate custard filling is perfectly balanced, offering a deep, indulgent cocoa flavor that’s both satisfying and delightful.
FLUFFY MERINGUE TOPPING: The fluffy and lightly toasted meringue topping not only adds an elegant touch but also provides a wonderful contrast to the creamy chocolate filling.
CLASSIC DESSERT: Chocolate meringue pie is a timeless dessert that evokes feelings of nostalgia and comfort. It’s a dessert that many of us grew up with.
This Is An Irresistible Recipe For Chocolate Meringue Pie
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 chocolate meringue pie dessert.
Chocolate Meringue Pie Recipe FAQs
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.
Is it better to put meringue on a hot or cold pie?
The meringue needs to be added to the pie when it is still hot. This way, the hot filling will cook the meringue onto the filling and prevent the meringue from shrinking.
More Recipes You’ll Love
Chocolate Meringue Pie Recipe
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
- 2½ cups milk, whole or 2% preferred
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Meringue
- 4 egg whites, room temperature
- ⅓ 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Angie says
This sounds absolutely delicious!! Camu wait to try it!!
RONDA says
Could you use almond milk
Layne Kangas says
Hi, Ronda! We haven’t tested it with non-dairy milk and I’m not sure if it would work, unfortunately.