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Chocolate Meringue Pie Recipe

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★★★★★

4.7 from 75 reviews

A classic Chocolate Meringue Pie featuring a crisp pre-baked pie crust filled with a rich, smooth bittersweet chocolate custard topped with a light, fluffy homemade meringue that is delicately toasted for a beautiful golden finish.

Ingredients

Scale

Pie Crust

  • Homemade or store-bought pie crust (enough to line a 9-inch pie dish)

Chocolate Filling

  • 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 whites for meringue)
  • 6 oz bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons vanilla extract

Meringue Topping

  • 4 large egg whites (room temperature)
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Pre-bake the crust: Roll out your pie dough and fit it into a 9-inch pie dish, trimming and crimping the edges as desired. Chill in the fridge for 30 minutes or freezer for 15 minutes to prevent shrinking.
  2. Prepare crust for baking: Prick the base all over with a fork to prevent puffing. Line with parchment paper or foil, making sure it covers the bottom and sides. Fill with pie weights, dried beans, or sugar.
  3. Bake crust: Bake at 375°F (190°C) for 20 minutes. Remove parchment and weights carefully, then return the crust to the oven and bake uncovered for an additional 10-15 minutes until the bottom looks dry and lightly golden brown. Cool completely before adding filling.
  4. Make chocolate filling base: In a medium heatproof bowl, whisk together sugar, cornstarch, cocoa powder, salt, 2/3 cup of milk, and egg yolks until smooth. Set aside.
  5. Heat remaining milk: In a saucepan, heat the remaining 2 ⅛ cups (approximately) of milk over medium heat until steaming but not boiling.
  6. Temper egg mixture: Slowly pour hot milk into the yolk mixture while whisking constantly to prevent curdling, starting with about ½ cup then gradually adding the rest.
  7. Cook filling: Return 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 the whisk is lifted and leave clear trails.
  8. Finish filling: Remove from heat and immediately whisk in chopped bittersweet chocolate, butter, and vanilla until smooth and glossy. For smooth texture, strain through a fine mesh sieve into a clean bowl.
  9. Fill crust and chill: Pour the filling into the pre-baked and cooled crust. Press plastic wrap directly onto the surface of the custard and refrigerate at least 4 hours or overnight.
  10. Make meringue topping: In a heatproof bowl set over a saucepan of simmering water (making sure bowl doesn’t touch water), combine egg whites, salt, sugar, and cream of tartar. Whisk constantly until sugar is fully dissolved and mixture reaches 160°F (71°C). The mixture should feel smooth between your fingers.
  11. Whip meringue: Transfer to a stand mixer or use a hand mixer, add vanilla, and beat on medium-high speed until stiff, glossy peaks form and the bowl feels cool to touch (about 5–7 minutes).
  12. Top the pie with meringue: Spread the meringue evenly over the chilled chocolate filling, sealing the edges of the meringue to the crust to prevent shrinking.
  13. Toast meringue: Use a kitchen torch to toast the meringue lightly golden or bake at 400°F (204°C) for 4–6 minutes, watching closely until lightly browned.
  14. Chill before serving: Refrigerate the pie for at least 1 hour after toasting the meringue before serving to allow it to set fully.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping the meringue.
  • Pressing plastic wrap directly onto the custard prevents a skin from forming.
  • If you do not have pie weights, dried beans or sugar can be used as a substitute for blind baking.
  • Be cautious when toasting meringue in the oven; watch closely to avoid burning.
  • For best texture and flavor, use high-quality bittersweet chocolate with 60-70% cocoa.

Keywords: Chocolate pie, Meringue pie, Chocolate dessert, Classic pie, Homemade pie crust, Chocolate custard pie

Find it online: https://thefoodrecipe.com/chocolate-meringue-pie-recipe/