Classic Chocolate Meringue Pie

Cocoa powder and chopped chocolate give this classic chocolate pie double the chocolaty goodness.

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4.0 by 56 people

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  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 15 mins 350°F
  • Cool: 1 hr

Classic Chocolate Meringue Pie

Directions

  1. Prepare your favorite baked pastry shell. Cool on wire rack. Separate egg yolks from whites. Preheat oven to 350 degrees F.
  2. For custard, in a medium saucepan over medium heat, bring 2-1/2 cups of the milk almost to simmering (watch closely so milk doesn't boil). Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. In a second bowl combine 1 cup sugar, the flour, cocoa powder, and 1/2 teaspoon kosher salt; whisk in egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan.
  3. Over medium-high heat cook and stir mixture until it comes to a full boil. Boil for 30 seconds and remove from heat.
  4. Whisk in chocolate and butter until melted and smooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed.
  5. Wash both bowl and whisk. Set whites-in bowl-over bowl of hot (110 degrees F) water. Let stand 5 minutes.
  6. In a large bowl, with 12-inch or larger wire whisk, beat egg whites slowly until foamy. Whisk in the 1/2 teaspoon vanilla, the cream of tartar, and 1/4 teaspoon kosher salt until well blended.
  7. Whisk by hand or with an electric mixer on medium-high speed until whites begin to mound. Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk 7 to 8 minutes or until whites are moist, glossy, and do not slide when bowl is inverted. The tips of whites should curl over slightly when whisk is lifted from bowl.
  8. Turn meringue out all at once on top of hot pie filling. With spatula spread meringue from center to edges making sure meringue seals to crust all the way around. Bake 15 minutes at 350 degrees F or until top is golden; do not overbake. Cool on wire rack for 1 hour. Refrigerate at least 2 hours before serving. Store leftovers in refrigerator. Makes 8 servings.
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Nutrition Facts (Classic Chocolate Meringue Pie)

  • Per serving:
  • 539 kcal ,
  • 26 g fat
  • (13 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 140 mg chol. ,
  • 444 mg sodium ,
  • 68 g carb. ,
  • 3 g fiber ,
  • 43 g sugar ,
  • 11 g pro.
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Reviews (4)

56 Ratings
224 Days Ago
5.0
I made this in the microwave and with european chocolate!!!! it was fabulous!!!
521 Days Ago
Love this recipe because the chocolate flavor is perfect. The results with the meringue were the best I have ever achieved.
1508 Days Ago
Just made this pie yesterday and I love the fact that the chocolate part isn't super sweet. Yet the flavor is very velvety - my husband was surprised I had used Baker's unsweetened baking chocolate and not some specialty chocolate!

This was my first time making meringue and it took a little longer to do than expected which means my chocolate wasn't that hot when I applied the meringue. That, along with the humid weather means that the meringue did weep but it didn't keep anyone from eating the pie!

We just had another piece for breakfast! :)
Laura Clonch 1558 Days Ago
My husband and I looked all over for a chocolate pie recipe, and we ended up deciding on this one. We really liked that it called for only 1 cup of sugar, whereas many other recipes were calling for 2. We nearly followed this recipe down to the tee; however, we added the chocolate and butter before we brought the mixture to a boil (I don't think this had any effect on the outcome). It seemed to be too thin at first, like we were making hot cocoa, but things thickened up by the time it reached boil. We did not do the meringue; we decided to top it with whipped cream instead.

All in all, this is a wonderful take on the classic (diner-style) chocolate pie. It is slightly more rich in chocolate flavor, but not at all too sweet. The chocolate filling tastes like a brownie batter while warm, but don't worry, this is not a chocolate mousse pie. We highly recommend this recipe.

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