Chocolate Meringue Pie Recipe
This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you'll love!
Servings: 8 slices
Ingredients
For the Meringue
- 1 cup granulated sugar
- ½ cup room temperature water
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
For the Pie
- 1 cup granulated sugar
- ¼ cup cornstarch
- ⅓ cup unsweetened cocoa powder
- 2 cups whole milk
- 4 large egg yolks
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 bar (4 ounce) semi-sweet chocolate bar, chopped
- 1 9-inch pie crust, baked
Instructions
- In a small saucepan over medium heat, combine sugar and water for the meringue. Whisk until sugar starts to dissolve.
- As soon as the sugar starts to simmer on the edges, stop whisking (to preven sugar crystals from forming). Add a candy thermometer and heat until temperature reaches 240 degrees F (and the mixture becomes syrupy). This process will take about 15-20 minutes.
- While the mixture is heating, beat egg whites with cream of tartar in a large bowl until foamy (I like to use an electric mixer with whisk attachment for this).
- Once the syrup has reached 240 degrees F, remove from heat immediately and slowly pour into egg white foamy mixture. Once all of the syrup has been added, increase speed to high and beat until stiff peaks have formed. Set aside.
- Preheat oven to 425 degrees F.
- In a saucepan over medium heat, combine sugar, cornstarch, cocoa powder and milk. Stir constantly until mixture begins to thicken (but remove it before it begins to boil). Remove from heat.
- In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. This prevents them from curdling.
- Add egg yolk mixture to cocoa mixture in saucepan and place over medium heat. When the cocoa custard begins to boil, remove from heat and add in salt, vanilla, and chopped chocolate bars. Stir until chocolate is melted and smooth.
- Pour chocolate mixture into baked pie crust and immediately add the merignue over the warm filling. Use a spoon to make some small peaks in the meringue, then bake the whole pie for about 7 minutes, until the top of the peaks have lightly browned.
- Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 7 hours, or overnight. Serve cold.
Notes
- Cream of tartar will help the egg whites stiffen. Don't skip this ingredient! You could use 1 teaspoon of lemon juice if you don't have cream of tartar.
- Feel free to swap out the chocolate bar for about 1/2 cup of semi-sweet chocolate chips instead.
- Chill pie for at least 7 hours. Use toothpicks in the top of the pie and cover with pastic wrap gently. Keep in fridge for up to 2 days. Any more than that and the meringue layer gets weepy.
- A chocolate oreo pie crust is also delicious.
- You could use a creme brulee torch instead of the oven, but I feel the oven provides a more even browning on the meringue!
Nutrition
Serving: 1slice | Calories: 291kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 105mg | Sodium: 199mg | Potassium: 198mg | Fiber: 1g | Sugar: 53g | Vitamin A: 229IU | Calcium: 93mg | Iron: 1mg
