Easy Chocolate Meringue Pie Recipe

Indulge in the nostalgic flavors of an old-fashioned Chocolate Meringue Pie, featuring a luscious chocolate filling topped with a cloud-like meringue. Nestled in a perfectly baked pie crust, this dessert is sure to become a favorite for family gatherings and celebrations.

Ingredients for Chocolate Filling

1 cup granulated sugar
4 tablespoons cocoa powder (preferably baking cocoa for a rich taste)
3 tablespoons cornstarch
Pinch of salt
4 large egg yolks
2 cups whole milk (for a creamy texture)
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/4 cup semi-sweet chocolate chips

Choosing the Perfect Pie Crust

This recipe works best with a pre-baked pie crust. For convenience, use a store-bought frozen crust and bake it according to the package instructions. Alternatively, if you prefer a homemade touch, try making your own using a flaky pie crust recipe. Bake at 400°F (200°C) for 12-15 minutes or until golden brown.

How to Prepare the Chocolate Filling

Combine Dry Ingredients: In a medium-sized saucepan, whisk together sugar, cocoa powder, cornstarch, and a pinch of salt until evenly blended.
Add Milk and Heat: Gradually stir in milk, ensuring no lumps form. Heat the mixture over medium heat, bringing it to a gentle boil. Boil for 1 minute, stirring constantly.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking continuously. This step prevents the eggs from scrambling.
Combine Mixtures: Return the tempered egg mixture to the saucepan with the remaining milk mixture. Stir constantly over medium heat for about 3 minutes, or until thickened to a pudding-like consistency.
Add Flavor: Remove from heat and stir in vanilla extract, chocolate chips, and butter. Mix until the chocolate and butter are fully melted and incorporated.
Assemble the Pie: Pour the hot chocolate filling into the pre-baked pie crust.

Ingredients for Meringue Topping

4 large egg whites (ensure no yolks are present)
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
A few drops of vanilla extract

Crafting the Perfect Meringue

Beat Egg Whites: Using an electric mixer, beat egg whites with a pinch of salt and cream of tartar until soft peaks form.
Add Sugar Gradually: Slowly add sugar, one tablespoon at a time, while continuing to beat. Add vanilla extract and beat until stiff, glossy peaks form.
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 prevents shrinking and weeping.

Baking and Serving the Pie

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 golden brown. Watch closely to avoid over-browning.
Cool and Set: Allow the pie to cool at room temperature for several hours before slicing. This helps the filling set and makes slicing easier.

Expert Tips for Success

Clean Equipment: Ensure your mixing bowl and beaters are spotless before whipping egg whites. Any grease or residue can prevent the meringue from forming peaks.
Room Temperature Eggs: Using room-temperature egg whites will yield a fluffier meringue.
Seal the Edges: Always seal the meringue to the crust to prevent it from pulling away during baking.

Storage and Leftovers

Store leftover pie in the refrigerator for up to two days. To protect the meringue, insert toothpicks into it and drape plastic wrap over the top without pressing down. For best results, consume the pie fresh to enjoy its full flavor and texture.

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
1/4 cup semi-sweet chocolate chips

Pie Crust:
1 pre-baked 9-inch pie crust

Meringue:
4 egg whites
Pinch of salt
1/4 cup sugar
1/4 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. Stir constantly until it reaches a boil, then continue to boil 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 the eggs. Once tempered, pour the egg 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, continuing 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 the meringue 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: Let the pie cool for several hours at room temperature before slicing. This allows the filling to set properly.

Pro Tips

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

Nutrition Facts (Per Serving)
Calories: 1298 kcal
Carbohydrates: 151g
Protein: 20g
Fat: 68g
Cholesterol: 112mg
Fiber: 7g
Sugar: 37g