Chocolate Meringue Pie

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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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.

Chocolate Meringue Pie Ingredients

How to Make This Chocolate Meringue Pie Recipe

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

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.

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.

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.

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.

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.

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.

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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.

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.

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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

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Ingredients

  

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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

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