Chocolate Meringue Pie Recipe

This Chocolate Meringue Pie Recipe is a rich and fluffy recipe, which is made with bittersweet chocolate and cream of tartar. It’s a classic, foolproof recipe, ready in about 6 hours and 45 minutes, including chilling time.

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Chocolate Meringue Pie Recipe Ingredients

For the crust:

• 1 all-butter pie crust
• Flour, for dusting
• 1 Tbsp. heavy whipping cream

For the filling:

• 3 cups half-and-half
• 1 1/2 cups granulated sugar, divided
• 5 large egg yolks
• 1/4 cup cornstarch
• 1 Tbsp. instant espresso powder
• 1/4 tsp. kosher salt
• 6 oz. bittersweet (60%) chocolate, chopped
• 2 Tbsp. unsalted butter
• 2 tsp. vanilla extract

For the meringue:

• 5 large egg whites
• 1 1/3 cups granulated sugar
• 1/4 tsp. cream of tartar
• 1/4 tsp. kosher salt
• 1/2 tsp. vanilla extract

How To Make Chocolate Meringue Pie Recipe

1. Prepare and Blind Bake the Crust: Preheat the oven to 400˚F. Roll out the pie dough into a 14-inch circle and fit it into a 9-inch deep-dish pie plate. Crimp the edges and freeze for 30 minutes. Line the frozen crust with parchment paper, fill with pie weights, and bake for 16-18 minutes. Remove the weights, brush the crust with heavy cream, prick the bottom with a fork, and bake for another 12-14 minutes until golden brown. Let cool completely.
2. Start the Chocolate Pudding: In a large saucepan, heat the half-and-half and 1 cup of the sugar over medium-low heat until steaming.
3. Temper the Eggs: In a separate large bowl, whisk the egg yolks, the remaining ½ cup sugar, cornstarch, espresso powder, and salt until light in color. While whisking constantly, slowly pour about 1 cup of the hot half-and-half mixture into the egg yolk mixture to temper it. Whisk until smooth.
4. Thicken the Filling: Pour the tempered egg mixture back into the saucepan with the remaining half-and-half. Place the chopped chocolate and butter into the now-empty bowl. Increase the heat to medium and cook the pudding, stirring constantly, for 6 to 8 minutes until it becomes very thick.
5. Finish the Filling and Chill: Pour the hot pudding over the chopped chocolate and butter. Let it sit for 1-2 minutes, then stir until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract. Pour the finished pudding into the cooled pie crust and refrigerate, uncovered, for 3 to 4 hours until fully set.
6. Make the Meringue: Set a saucepan with about an inch of simmering water over medium heat. In the metal bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Place the bowl over the simmering water and cook, stirring constantly, until the sugar has dissolved and the mixture reaches 160°F, about 3 to 5 minutes.
7. Whip and Toast: Carefully remove the bowl and attach it to the stand mixer fitted with the whisk attachment. Add the vanilla and beat on medium-high speed until the meringue is cool, glossy, and holds medium-stiff peaks. Dollop the meringue over the chilled chocolate filling, creating decorative swirls. Use a kitchen torch to toast the meringue until lightly browned, or place it under a preheated broiler for about 1 minute. Let cool completely before serving.

Recipe Tips

• How do I prevent a weeping meringue? The method of heating the egg whites and sugar together over simmering water (a Swiss meringue) helps to dissolve the sugar completely and stabilize the egg whites, which is the best way to prevent liquid from seeping out later.
• Why did my chocolate filling not set? It’s crucial to cook the pudding until it is very thick. The cornstarch needs to be fully activated by the heat. Keep stirring constantly over medium heat until you feel significant resistance.
• What does tempering eggs mean? Tempering is the process of slowly raising the temperature of the eggs by gradually whisking in a small amount of the hot liquid. This prevents the eggs from scrambling when they are added to the hot saucepan.
• Can I use a different type of chocolate? Yes, the recipe notes that semi-sweet chocolate also works well, which will result in a slightly sweeter filling.

What To Serve With Chocolate Meringue Pie

This stunning pie is a complete dessert experience on its own. It pairs best with simple beverages.

• A hot cup of black coffee
• A tall glass of cold milk
• A small glass of dessert wine

How To Store Chocolate Meringue Pie

• Refrigerate: This pie is best enjoyed on the day it is made for the best texture. Store leftovers loosely covered in the refrigerator for up to 2 days. The meringue may begin to soften and “weep” (release liquid) after the first day.

Chocolate Meringue Pie Nutrition Facts

• Calories: 580 kcal
• Carbohydrates: 80g
• Protein: 9g
• Fat: 25g
• Saturated Fat: 15g
• Sodium: 350mg
• Sugar: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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