Chocolate Meringue Pie

Indulge in the comforting embrace of classic flavors with this Old-Fashioned Chocolate Meringue Pie. A rich, luscious chocolate filling lies nestled within a perfectly baked crust, all crowned with a light and airy cloud of meringue. This decadent dessert is the perfect centerpiece for family gatherings, celebrations, or simply a well-deserved treat.

The Heart of the Pie: Luscious Chocolate Filling

This rich and creamy filling is the star of the show, boasting a deep chocolate flavor that will tantalize your taste buds.

Ingredients:

1 cup granulated sugar
4 tablespoons unsweetened cocoa powder (high-quality baking cocoa is recommended for the richest flavor)
3 tablespoons cornstarch
Pinch of salt
4 large egg yolks
2 cups whole milk (for optimal creaminess)
1 teaspoon vanilla extract
2 tablespoons unsalted butter
¼ cup semi-sweet chocolate chips

Preparation:

Combine Dry Ingredients: In a medium-sized saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until thoroughly combined. This ensures even distribution of the dry ingredients and prevents clumping.
Add Milk and Heat: Gradually stir in the milk, whisking continuously to prevent lumps from forming. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Continue boiling for one minute, maintaining a constant stir. This step is crucial for thickening the filling.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly drizzle a small amount of the hot milk mixture into the yolks while whisking vigorously. This process, known as tempering, gradually raises the temperature of the yolks, preventing them from scrambling when added to the hot mixture.
Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir constantly over medium heat for approximately three minutes, or until the filling thickens to a pudding-like consistency. Continue stirring to prevent scorching.
Add Flavor Enhancements: Remove the saucepan from the heat. Stir in the vanilla extract, chocolate chips, and butter. Mix until the chocolate and butter are completely melted and fully incorporated into the filling, creating a smooth and glossy texture.
Assemble the Pie: Pour the hot chocolate filling into the pre-baked pie crust, ensuring even distribution.

The Foundation: Choosing the Perfect Pie Crust

The crust provides the perfect vessel for the decadent filling and airy meringue.

Options:

Store-Bought: For convenience, a pre-baked store-bought frozen pie crust can be used. Bake according to package instructions until golden brown.
Homemade: For a truly homemade experience, prepare your favorite flaky pie crust recipe. Bake at 400°F (200°C) for 12-15 minutes, or until golden brown. Allow the crust to cool completely before adding the filling.

Crowning Glory: Crafting the Perfect Meringue

The light and airy meringue topping provides a beautiful contrast to the rich chocolate filling.

Ingredients:

4 large egg whites (ensure no traces of yolk are present)
Pinch of salt
¼ cup granulated sugar
¼ teaspoon cream of tartar
A few drops of vanilla extract

Preparation:

Beat Egg Whites: In a clean mixing bowl, using an electric mixer, beat the egg whites with a pinch of salt and cream of tartar until soft peaks begin to form. The cream of tartar helps stabilize the meringue.
Add Sugar Gradually: Slowly add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Add the vanilla extract and continue beating until stiff, glossy peaks form. This indicates that the meringue is properly whipped.
Spread on Pie: Gently spoon the meringue over the hot chocolate filling, ensuring it completely covers the surface and seals to the edges of the pie crust. This seal is crucial for preventing the meringue from shrinking or weeping during baking.

The Final Touch: Baking and Serving

The final bake transforms the meringue into a golden cloud, completing this delightful dessert.

Instructions:

Bake the Meringue: Place the pie in a preheated oven at 325°F (160°C) for approximately 15-20 minutes, or until the meringue is beautifully golden brown. Watch closely to prevent over-browning.
Cool and Set: Allow the pie to cool at room temperature for several hours before slicing and serving. This allows the filling to set completely and makes slicing much easier.

Expert Tips for Meringue Mastery

Clean Equipment: Ensure your mixing bowl and beaters are immaculately clean and free of any grease or residue. Even a small amount of fat can prevent the egg whites from whipping properly.
Room Temperature Eggs: Using room temperature egg whites will result in a fluffier and more voluminous meringue.
Seal the Edges: Be sure to seal the meringue to the edge of the pie crust to prevent it from pulling away during baking and cooling.

Storage and Leftovers

Store any leftover pie in the refrigerator for up to two days. To protect the delicate meringue, insert toothpicks into it and loosely drape plastic wrap over the top, avoiding direct contact. For the best flavor and texture, consume the pie fresh

Quick and Easy Chocolate Meringue Pie Recipe

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

This Chocolate Meringue Pie is a delightful, easy-to-make dessert that will satisfy any chocolate lover’s cravings. Perfect for gatherings or a family treat, this recipe is quick and simple without compromising on flavor.

Ingredients (for 8 Servings)

Chocolate Filling:

1 cup sugar
4 tablespoons cocoa powder
3 tablespoons cornstarch
Pinch of salt
4 egg yolks
2 cups whole milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
¼ cup semi-sweet chocolate chips

Pie Crust:

1 pre-baked 9-inch pie crust

Meringue:

4 egg whites
Pinch of salt
¼ cup sugar
¼ teaspoon cream of tartar
Few drops of vanilla extract

Instructions

Prepare the Chocolate Filling:
In a saucepan, combine sugar, cocoa powder, cornstarch, and a pinch of salt. Add the whole milk and stir to combine. Bring the mixture to a gentle boil over medium heat, stirring constantly. Once it boils, continue to cook for about 1 minute.

Temper the Egg Yolks:
In a separate bowl, beat the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, stirring continuously to avoid scrambling. Once tempered, pour the yolk mixture back into the saucepan with the remaining milk mixture.

Cook and Flavor the Filling:
Continue cooking the mixture over medium heat, stirring constantly for about 3 minutes, until it thickens. Remove the saucepan from the heat and stir in the vanilla extract, unsalted butter, and semi-sweet chocolate chips. Stir until the butter and chocolate are fully melted and incorporated. Pour the filling into the pre-baked pie crust.

Make the Meringue:
In a clean bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue to beat until stiff peaks form. Add a few drops of vanilla extract and beat to combine.

Assemble and Bake:
Spread the meringue evenly over the hot chocolate filling, ensuring it touches the edges of the crust to seal it. Bake the pie at 325°F (163°C) for 15–20 minutes or until the meringue turns golden brown.

Cool and Serve:
Allow the pie to cool for several hours at room temperature before slicing to allow the filling to set properly.

Pro Tips

For a clean slice, dip a knife in warm water before cutting.
Leftovers can be stored in the refrigerator for up to two days. Cover the pie with plastic wrap to prevent the meringue from drying out.