Indulge in this decadent, silky-smooth chocolate pie topped with billowy meringue. It is an easy yet impressive old-school dessert that’s sure to impress guests. Follow this detailed, step-by-step recipe to learn how to make the ultimate chocolate meringue pie from scratch.
Can I use a graham cracker crust instead of making my own pie crust?
Yes, you can use a premade graham cracker crust if desired. Just follow the package instructions to prepare it before adding the filling.
Can I use semisweet chocolate instead of cocoa powder?
For the proper texture, it’s best to use unsweetened cocoa powder. Semisweet chocolate may make the filling too thick.
What can I do if my meringue starts to “weep” or get beads of moisture?
This can happen if the pie filling is still warm when you add the meringue. Be sure the filling is completely cooled first. Also, make sure to seal the meringue to the edges of the crust to prevent moisture from seeping underneath.
How should I store any leftovers?
Cover the pie tightly and store in the fridge for 3-4 days. The meringue will start to soften over time but the pie will still taste good.
Ingredients:
For the crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup (67g) granulated sugar
- 6 tbsp (85g) unsalted butter, chilled and cut into pieces
- 3-4 tbsp ice water
For the filling:
- 3/4 cup (150g) granulated sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 3 tbsp (24g) cornstarch
- 1 3/4 cups (414ml) evaporated milk
- 1 can (12oz/355ml) water
- 1 tsp vanilla extract
- 4 large eggs, lightly beaten
- 1/4 cup (57g) unsalted butter
For the meringue:
- 4 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/2 cup (100g) granulated sugar
Instructions:
For the crust:
- In a food processor, pulse together the flour, salt, and sugar until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add 3-4 tbsp ice water, 1 tbsp at a time, pulsing after each addition until the dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (204°C). Roll out dough on a lightly floured surface into a 12-inch round. Fit into a 9-inch deep dish pie pan and trim edges.
- Line the crust with foil and fill it with pie weights or dried beans. Bake for 15 minutes then remove weights and foil and bake for 10-12 more minutes until lightly browned. Allow to cool completely before filling.
For the filling:
- In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch. Gradually whisk in the evaporated milk, water, and vanilla extract until smooth.
- Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5-7 minutes.
- Remove from heat. Slowly whisk about 1/4 cup of the hot mixture into the beaten eggs to temper them. Then slowly whisk the egg mixture back into the remaining hot filling until combined.
- Return pan to low heat and cook for 2 more minutes, whisking constantly, until thickened again. Remove from heat and stir in the butter until melted and incorporated.
- Pour filling into cooled pie crust. Spread into an even layer and cover the surface directly with plastic wrap to prevent skin from forming. Refrigerate until completely cooled, at least 2 hours.
For the meringue:
- In a heatproof bowl set over a saucepan of simmering water, whisk together the egg whites, cream of tartar, and 1/4 cup sugar until warm and foamy.
- Transfer to a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Gradually beat in the remaining 1/4 cup sugar until stiff, glossy peaks form.
- Spread meringue over the chilled pie filling, sealing edges to prevent shrinking. Use the back of a spoon to create peaks.
- Bake at 350°F (177°C) for 10-12 minutes until meringue is lightly browned. Allow to cool completely before slicing.
Tips:
- Be sure to let the filling cool completely before adding meringue so it doesn’t start to melt.
- When beating the egg whites, make sure your bowl and beaters have no traces of fat or grease on them or the whites won’t whip up properly.
- Add the sugar very gradually when making the meringue so it holds its stiffness and doesn’t get runny.
- Use a propane torch or broil the pie briefly if you want a toasted, golden brown meringue top.
- Refrigerate the assembled pie for at least 2 hours before slicing for clean, neat slices.
- Garnish with shaved chocolate or cocoa powder for extra elegance!
Enjoy! This rich chocolate pie is sure to satisfy any chocolate lover. The meringue is a nice contrast in flavor and texture. Store leftovers covered in the refrigerator for 3-4 days.
