Ingredients

Homemade or store-bought pie crust

1 cup granulated sugar

⅓ cup cornstarch

2 tablespoons cocoa powder

¼ teaspoon salt

2 ¾ cups whole milk (divided)

4 large egg yolks (reserve the whites for meringue)

6 oz bittersweet chocolate, chopped

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

4 large egg whites (room temperature)

¼ teaspoon salt

½ teaspoon cream of tartar

2/3 cup granulated sugar

½ teaspoon vanilla extract

Instructions

Step 1: Roll out your pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges as desired, then chill in the fridge for 30 minutes or freezer for 15 minutes to prevent shrinking.

Step 2: Prick the base of the crust all over with a fork to prevent puffing. Line the crust with parchment paper or foil, covering bottom and sides, then fill with pie weights, dried beans, or sugar.

Step 3: Bake at 375°F for 20 minutes. Carefully remove the parchment and weights, return crust to oven, and bake uncovered for another 10–15 minutes until dry and lightly golden. Cool completely.

Step 4: For the chocolate filling, whisk together sugar, cornstarch, cocoa powder, salt, 2/3 cup of milk, and egg yolks in a medium heatproof bowl until smooth. Set aside.

Step 5: Heat the remaining milk in a saucepan over medium heat until just steaming but not boiling.

Step 6: Temper the egg mixture by gradually pouring the hot milk into it while whisking constantly to avoid curdling.

Step 7: Return the mixture to the saucepan and cook over medium heat, whisking constantly until thick and bubbly, about 2–4 minutes. It should hold a ribbon when whisk lifted.

Step 8: Remove from heat and whisk in chopped chocolate, butter, and vanilla until smooth and glossy. For smooth texture, strain through a fine mesh sieve into a clean bowl.

Step 9: Pour the filling into the pre-baked crust. Press plastic wrap directly on the surface and refrigerate at least 4 hours or overnight.

Step 10: To make the meringue, place egg whites, salt, sugar, and cream of tartar in a heatproof bowl over simmering water (bowl should not touch water). Whisk constantly until sugar dissolves and mixture reaches 160°F, feeling smooth between fingers.

Step 11: Transfer to a mixer, add vanilla, and beat on medium-high until stiff, glossy peaks form and bowl is cool, about 5–7 minutes.

Step 12: Spread meringue evenly over chilled pie, sealing it to the crust edges.

Step 13: Toast meringue with a kitchen torch until golden, or bake at 400°F for 4–6 minutes until lightly browned, watching closely.

Step 14: Chill the pie for at least 1 hour before serving.

Tips & Variations

Use a kitchen torch to toast meringue for precision and a beautiful finish without overbaking the filling.

For a gluten-free option, substitute the pie crust with a gluten-free version.

To deepen chocolate flavor, try bittersweet or semi-sweet chocolate with at least 60% cocoa.

Make sure egg whites are at room temperature to achieve maximum volume in meringue.

FAQs

Can I use a store-bought pie crust?

Yes, store-bought crusts work well and save time. Just be sure to pre-bake it properly as instructed for best results.

What if I don’t have a kitchen torch for toasting meringue?

You can bake the meringue in a preheated 400°F oven for 4 to 6 minutes, watching closely until it turns lightly golden brown.

Dessert

Chocolate Meringue Pie Recipe

Introduction