Real Recipes From Real Home Cooks ®

chocolate meringue pie

a recipe by
Chrissy Hackley
Vestal, NY

I wanted a chocolate pie but didn't have any cream for a whipped cream topping. So I used the leftover egg whites and made a fail safe meringue for topping. It turned out so fantastic! The whole family raved over it and it was gone in just 2 days! So worth all the work for a perfectly delicious chocolate pie! I don't remember how long it took me from start to finish to prep and assemble the pie so I may have over estimated to be on the safe side.

serves 8
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For chocolate meringue pie

  • 9 inch
    baked pie shell
  • 3
    egg yolks
  • 1 c
  • 6 Tbsp
    all purpose flour
  • 3 c
    hot scalded milk
  • 8 oz
    unsweetened chocolate, chopped
  • 2 Tbsp
  • 2 tsp
    vanilla extract
  • 3
    egg whites
  • 8 Tbsp
    sugar, divided
  • 1/3 c
  • 1 Tbsp
  • 2 dash

How To Make chocolate meringue pie

  • 1
    Make sure crust is completely cool before beginning filling.
  • 2
    In a heat proof bowl, whisk egg yolks lightly. In a large pot stir together sugar flour and salt. Gradually whisk in hot scalded milk. Cook over medium heat, whisking constantly until thick and bubbly. Remove from heat, temper egg yolks and whisk back into pot. Place over low heat and whisk in chocolate, butter, and vanilla until chocolate is completely melted. Scrape into a sieve over a clean bowl and work filling through sieve. Cover filling with plastic wrap, making sure it is touching the filling. Set aside to cool completely.
  • 3
    For meringue: In a small pot mix together corn starch, 2 tbs of sugar, and water. Cook over medium low heat while whisking constantly until it is thickened and clear in color. Remove from heat to cool slightly but not completely.
  • 4
    In a large clean mixing bowl beat egg whitesand salt just until soft peaks form. Beat in cornstarch mixture. Then beat in remaining 6 tbs sugar one tablespoon at a time slowly. Continue to beat on highest speed for 6-8 minutes, until soft peaks form again.
  • 5
    Pour cooled filling into cooled pie shell. Top with meringue making sure to touch the crust edges. Using the back of a spoon tap all around the meringue to create little soft peaks all over to make pretty.
  • 6
    Bake in a preheated 350 degree oven for 25-30 minutes or until lightly brown. Cool completely before placing in fridge. Let sit in fridge for at least 30 minutes before serving but tastes even better the next day. Enjoy!

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