Chocolate Meringue Pie

Chocolate Meringue Pie Recipe

Pinit

This chocolate pie recipe is adapted from The Little Black Book of Chocolate.

Our family has tried several chocolate pie recipes, but this is HANDS DOWN the best one. I get requests for this pie on special occasions. Today I’m making it at my sister’s request in honor of her graduation with her Master’s degree!

Instead of using cocoa powder for the chocolate element, this pie uses actual squares of baking chocolate. In my opinion, this is what gives it an edge as compared to other chocolate pie recipes.

Chocolate Meringue Pie

Recipe Ingredients:

  • 1 baked 9-inch pie shell
  • 1-1/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 tsp salt
  • 2-1/2 cups milk
  • 4 eggs, SEPARATED
  • 3 oz (3 squares) unsweetened chocolate, chopped
  • 1 Tbs. butter or margarine
  • 1 tsp vanilla
  • 1/2 cup confectioner’s sugar (powdered or superfine will work here)

Recipe Directions:

The first thing you need to do is bake your pie shell. I personally use Pillsbury frozen deep dish pie crusts. In my opinion they work better than the refrigerated roll-out crusts and are just as good as a home-made crust, and much simpler. This is one thing that I’m not afraid to take a shortcut with!

After your pie crust is baked and set aside, preheat your oven to 400 degrees.

Go ahead and separate your 4 eggs, saving both the yolks and the whites (the whites will be used to make the meringue).

 

Then go ahead and chop your 3 squares of unsweetened chocolate and set aside. I also go ahead and set out my tablespoon of butter (or margarine) in a small bowl with the teaspoon of vanilla. I do this because later you will need to add the chocolate, butter, and vanilla to the pie mixture at the same time very quickly.

 

In a medium-size saucepan, combine your granulated sugar, cornstarch, flour and salt.

In a separate bowl, beat the 4 egg yolks into the milk.

Slowly whisk the milk mixture into the saucepan with the flour mixture.

Heat the saucepan on medium to medium-high heat and stir constantly until the mixture comes to a full boil and thickens. This will take at least 6-8 minutes. Be patient and keep stirring. You don’t want to scorch your pie filling! Let it boil for about 15 seconds while you continue stirring, then turn off the heat and remove the mixture from the heat. Quickly add the chocolate pieces, butter, and vanilla and keep stirring until the chocolate is completely melted.

 

Pour the chocolate filling into the baked pie shell and set aside.

To make the meringue use a hand mixer (or stand mixer if you have one) and beat the egg whites on medium speed for about 1 minute until soft peaks form. Then add the confectioner’s sugar (or powdered/superfine sugar), one tablespoon at a time, beating until all the sugar is dissolved and stiff peaks form – about 5 minutes. Again, be patient. It will take a while before the meringue can stand up by itself.

Use a spatula to spread the meringue onto the pie.

Bake the whole pie for 5 minutes in the 400 degree oven until meringue is lightly browned. Refrigerate the pie until ready to serve. I like my chocolate pie warm, however my sister prefers hers chilled!

We give this recipe 4.5 out of 5 herbs. It is an excellent chocolate pie. My only complaint about the pie is that it can fall apart when you serve it if you aren’t careful!

Chocolate Meringue Pie
Author: 
 
Ingredients
  • 1 baked 9-inch pie shell
  • 1-1/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 tsp salt
  • 2-1/2 cups milk
  • 4 eggs, SEPARATED
  • 3 oz (3 squares) unsweetened chocolate, chopped
  • 1 Tbs. butter or margarine
  • 1 tsp vanilla
  • 1/2 cup confectioner's sugar (powdered or superfine will work here)
Instructions
  1. If not done already, bake your pie shell.
  2. Preheat your oven to 400 degrees.
  3. Separate the 4 eggs, saving both the yolks and the whites (the whites will be used to make the meringue).
  4. Chop your 3 squares of unsweetened chocolate and set aside.
  5. In a medium-size saucepan, combine your granulated sugar, cornstarch, flour and salt.
  6. In a separate bowl, beat the 4 egg yolks into the milk.
  7. Slowly whisk the milk mixture into the saucepan with the flour mixture.
  8. Heat the saucepan on medium to medium-high heat and stir constantly until the mixture comes to a full boil and thickens. This will take at least 6-8 minutes. Be patient and keep stirring. You don't want to scorch your pie filling! Let it boil for about 15 seconds while you continue stirring, then turn off the heat and remove the mixture from the heat. Quickly add the chocolate pieces, butter, and vanilla and keep stirring until the chocolate is completely melted.
  9. Pour the chocolate filling into the baked pie shell and set aside.
  10. To make the meringue use a hand mixer (or stand mixer if you have one) and beat the egg whites on medium speed for about 1 minute until soft peaks form. Then add the confectioner's sugar (or powdered/superfine sugar), one tablespoon at a time, beating until all the sugar is dissolved and stiff peaks form - about 5 minutes.
  11. Use a spatula to spread the meringue onto the pie.
  12. Bake the whole pie for 5 minutes in the 400 degree oven until meringue is lightly browned. Refrigerate the pie until ready to serve.

 


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