How To Make Irresistibly Delicious Chocolate Meringue Pie That Will Steal the Show
This Chocolate Meringue Pie features a rich, creamy cocoa filling topped with fluffy, golden-baked meringue. A Southern classic that's both elegant and easy to make.
Ingredients
- 1 9-inch pre-baked pie crust
- 1 cup sugar
- 4 heaping tablespoons cocoa powder
- 3 tablespoons cornstarch
- Pinch of salt
- 4 egg yolks
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- ¼ cup semi-sweet chocolate chips
- Meringue:
- 4 egg whites
- Pinch of salt
- ¼ cup sugar
- ¼ teaspoon cream of tartar
- Few drops of vanilla extract
Instructions
- Prepare the base: Mix sugar, cocoa powder, cornstarch, and salt together in a medium saucepan.
- Heat the milk: Slowly add the milk to the dry mixture and bring to a boil over medium heat. Boil for 1 minute, stirring constantly.
- Temper the eggs: Beat egg yolks in a separate bowl. Add a small amount of the hot milk mixture into the eggs, stirring continuously to prevent cooking.
- Combine and thicken: Pour the egg mixture back into the saucepan. Cook for about 3 minutes, stirring constantly, until thickened.
- Add flavor and chocolate: Remove from heat and stir in vanilla, chocolate chips, and butter until melted and smooth.
- Fill the crust: Pour the chocolate mixture into the pre-baked pie crust while still hot.
- Make the meringue: Beat egg whites with a pinch of salt and cream of tartar until stiff peaks form.
- Sweeten the meringue: Gradually add sugar and a few drops of vanilla while continuing to beat until glossy.
- Top the pie: Spread the meringue over the hot chocolate filling, making sure to seal the edges to the crust.
- Bake the pie: Bake at 325°F (163°C) for 20 minutes or until the meringue is golden brown.
- Cool and serve: Let the pie cool completely at room temperature to allow it to set before slicing and serving.
Notes
- Add the meringue while the filling is hot to prevent separation.
- Sealing the meringue to the crust helps avoid shrinking and weeping.
- Use room-temperature eggs for better meringue volume.