Chocolate meringue pie recipe is a show-stopping dessert that combines the velvety richness of chocolate custard with the light, airy sweetness of meringue. Perfect for holidays, special occasions, or simply as a weekend treat, this classic dessert is sure to impress your family and friends.
In this guide, we’ll walk you through every step of creating the perfect chocolate meringue pie. From crafting the buttery crust to whipping up a flawless meringue, you’ll learn all the tips and tricks to make this pie a masterpiece.
Why You’ll Love This chocolate meringue pie recipe
- Classic Comfort: A nostalgic favorite for any dessert lover.
- Rich and Creamy: The chocolate filling is decadently smooth and luscious.
- Light as Air: The meringue topping adds the perfect contrast of texture.
- Impressive Yet Simple: It looks elegant but is easy to make with the right steps.
Ingredients of the chocolate meringue pie recipe
The Crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4-5 tbsp ice water
The Chocolate Filling:
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 3 large egg yolks
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
Step-by-Step Instructions of the chocolate meringue pie recipe
1: Prepare the Pie Crust
- Make the Dough:
- In a large bowl, mix the flour and salt.
- Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Chill the Dough:
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out and Pre-Bake:
- Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish.
- Press the dough into the dish, trim the edges, and prick the bottom with a fork.
- Line with parchment paper, add pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden.
2: Make the Chocolate Filling
- Combine Dry Ingredients:
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Add Milk:
- Gradually whisk in the milk until smooth.
- Cook the Mixture:
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot chocolate mixture to the yolks while whisking. Then, pour the yolk mixture back into the saucepan.
- Finish the Filling:
- Reduce the heat to low and cook for 2-3 minutes. Remove from heat and stir in the chocolate chips, butter, and vanilla until smooth.
- Pour and Chill:
- Pour the filling into the pre-baked crust. Cover with plastic wrap directly on the surface to prevent a skin from forming and let cool.
3: Prepare the Meringue
- Whip Egg Whites:
- In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Add Sugar:
- Gradually add the sugar, 1 tablespoon at a time, and beat on high speed until stiff, glossy peaks form.
- Add Vanilla:
- Beat in the vanilla extract just until combined.
4: Assemble and Bake
- Top with Meringue:
- Preheat the oven to 350°F (175°C). Spread the meringue over the chocolate filling, ensuring it touches the edges of the crust to seal completely.
- Create Peaks:
- Use the back of a spoon to create decorative peaks and swirls.
- Bake:
- Bake for 12-15 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Let the pie cool completely at room temperature before slicing. For best results, chill in the refrigerator for at least 2 hours.
Tips for Success of the chocolate meringue pie recipe
- Avoid Weeping Meringue: Ensure the meringue touches the crust all around and bake it at the right temperature.
- Room-Temperature Eggs: Use room-temperature egg whites for the meringue for better volume.
- Prevent Soggy Crust: Blind-baking the crust ensures it stays crisp under the filling.
- Use Fresh Ingredients: Fresh eggs and high-quality chocolate make a noticeable difference.
Variations of the chocolate meringue pie recipe
1. Dark Chocolate Meringue Pie
- Use dark chocolate chips for a more intense, bittersweet flavor.
2. Mint Chocolate Pie
- Add 1/2 teaspoon of peppermint extract to the filling for a refreshing twist.
3. Nutty Chocolate Pie
- Sprinkle chopped toasted almonds or pecans on top of the meringue.
4. Mini Pies
- Make individual pies using small tart pans for a cute presentation.
Frequently Asked Questions about the chocolate meringue pie recipe
Can I Use Store-Bought Pie Crust?
Yes, a store-bought crust can save time and still tastes delicious.
How Long Does Chocolate Meringue Pie Last?
Store in the refrigerator for up to 3 days.
Can I Make This Ahead?
You can prepare the crust and filling a day in advance. Add the meringue and bake just before serving.
Can I Use a Different Topping?
Whipped cream is a great alternative if you prefer not to use meringue.
Conclusion about the chocolate meringue pie recipe
Chocolate meringue pie is a decadent treat that’s easier to make than you might think. With its rich chocolate filling, light-as-air meringue topping, and buttery crust, it’s a dessert that’s guaranteed to delight your taste buds. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this recipe is sure to become a favorite in your home.
So grab your apron and whisk, and let’s get baking!
