Chocolate Meringue Pie

This classic Chocolate Meringue Pie features a rich, velvety chocolate filling, a flaky homemade pie crust, and a golden, fluffy meringue topping.

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Yield
Serves 8

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Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Chocolate Filling:

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 3/4 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue Topping:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract

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Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5–7 minutes until golden brown. Let cool completely.

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Step 2: Make the Chocolate Filling

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually add the milk, whisking until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 7–10 minutes).
3. In a small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot chocolate mixture to temper the yolks.
4. Slowly whisk the tempered yolks back into the saucepan. Cook for another 2 minutes, stirring constantly.
5. Remove from heat and stir in the butter and vanilla extract. Pour the filling into the cooled pie crust and spread evenly.

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Step 3: Make the Meringue

1. Preheat your oven to 350°F (175°C).
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
4. Spread the meringue over the chocolate filling, sealing it to the edges of the crust. Use the back of a spoon to create decorative peaks.

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Step 4: Bake the Pie

1. Bake the pie for 12–15 minutes, or until the meringue is golden brown.
2. Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.

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Kitchen Tips

1. Cold Butter: Keep the butter cold for a flaky crust.
2. Tempering Eggs: Slowly mix hot filling into the yolks to prevent curdling.
3. Perfect Meringue: Ensure your bowl and beaters are grease-free for fluffy meringue.
4. Seal the Meringue: Spread meringue to the crust edges to prevent shrinking.
5. Storage: Store leftovers in the refrigerator for up to 3 days.

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Enjoy this Chocolate Meringue Pie with its rich chocolate filling, flaky crust, and a beautifully golden meringue top—a timeless dessert for any occasion!