Chocolate Meringue Pie

Serve up nostalgia with this vintage Chocolate Meringue Pie recipe, featuring a rich chocolate pudding base and a crown of fluffy meringue baked to golden perfection.

Course Dessert

Cuisine American

Keyword chocolate, meringue, pie, pudding

Prep Time 30

Cook Time 30

Cooling time 4

Total Time 5

Servings

Calories 299kcal

Author Sara Garska

Cost $12

Equipment

hand or stand mixer
Large saucepan

Ingredients

1 pie crust
2 ounces unsweetened baking chocolate
3/4 cup sugar divided + 3 Tablespoons for meringue
1/3 cup water
6 Tablespoons flour
½ teaspoon salt
2 cups milk
3 large eggs separated (or 4 medium eggs)
1 tablespoon butter
1 teaspoon vanilla extract

Instructions

Chocolate Filling

Bake a pie crust as directed. If it gives you a range of time to bake, go for the lower one, since you’ll be putting it back in the oven with the filling and meringue.
Separate the three eggs. The yolks will go in the pudding and the whites will be used for the meringue.
In a large sauce pan, combine the chocolate, ¼ cup sugar, and water and cook for a few minutes.
Add the flour, an additional ½ cup of sugar, salt, and milk and whisk until combined. It will look like chocolate milk with dark chocolate flecks for a while. Continue to cook stirring constantly, about 12 to 15 minutes.
Once the mixture has turned a solid brown, it’s time to add the egg yolks, but first you must temper them.
To temper the yolks, whisk the egg yolks until combined. Add a ladle of the hot chocolate mixture and stir into the egg yolks until combined. Add a second ladle of chocolate mixture and stir into the egg yolks until combined. Now, pour the the egg yolk mixture into the saucepan of chocolate mixture and stir to combine.
Add the vanilla and butter and continue stirring until combined and thick.
Pour into the prepared pie crust.

Meringue Topping

Beat the egg whites until they become bubbly.
Add ½ teaspoon of cream of tartar and continue mixing.
Add 3 TB of sugar, one tablespoon at a time.
Continue beating egg whites until they are white, fluffy, and hold soft peaks.
Gently spread the meringue over the chocolate mixture all the way to the crust. Spread the meringue so that it goes over the crust a little and seals the chocolate mixture in.
Bake for about 10 minutes until the meringue is light brown on top. Bake at the temperature specified on the pie crust packaging, or 375°F.
Remove from oven and cool on the counter. When the pie is room temperature, move to the refrigerator for a few hours to firm up.

Notes

Nutrition information is provided as an estimate.

Nutrition