Cocoa powder and chopped chocolate give this classic chocolate pie double the chocolaty goodness for those times when only an old-fashioned chocolate meringue pie will cure your sweet tooth craving.

Source: Better Homes and Gardens
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Classic Chocolate Meringue Pie

Ingredients

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Directions

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  • Prepare your favorite baked pastry shell. Cool on wire rack. Separate egg yolks from whites. Preheat oven to 350 degrees F.

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  • 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.

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  • Over medium-high heat cook and stir mixture until it comes to a full boil. Boil for 30 seconds and remove from heat.

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  • 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. Pour the chocolate filling into the prepared pastry shell.

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  • Wash both bowl and whisk. Set whites-in bowl-over bowl of hot (110 degrees F) water. Let stand 5 minutes.

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  • 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.

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  • 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.

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  • 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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For this chocolate meringue pie recipe you can make a homemade piecrust or shortcut that step by using a purchased crust.

Nutrition Facts (Classic Chocolate Meringue Pie)

539 calories; 26 g total fat; 13 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 140 mg cholesterol; 444 mg sodium. 311 mg potassium; 68 g carbohydrates; 3 g fiber; 43 g sugar; 11 g protein; 1 g trans fatty acid; 583 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 1 mcg vitamin b12; 151 mg calcium; 4 mg iron;

Pastry for a Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

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  • In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

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Reviews (4)

57 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
03/09/2017
I made this in the microwave and with european chocolate!!!! it was fabulous!!!
Rating: Unrated
05/16/2016
Love this recipe because the chocolate flavor is perfect. The results with the meringue were the best I have ever achieved.
Rating: Unrated
09/02/2013
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! :)
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Rating: Unrated
07/14/2013
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.