Chocolate Meringue Pie Recipe

Craving a decadent dessert that looks as amazing as it tastes? This Chocolate Meringue Pie is a showstopper! With a rich chocolate custard base, a light-as-air meringue topping, and a buttery crust, it’s the perfect dessert for holidays or special occasions.

Ingredients List

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-5 tablespoons ice water

For the Chocolate Filling:

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Kitchen Tools Needed:

• Mixing bowls
• Saucepan
• Whisk
• Electric hand mixer
• Pie dish
• Rolling pin
• Spatula

Preparing the Pie Crust:

1. In a bowl, mix flour and salt.
2. Cut in the butter using a pastry cutter or fingers until crumbly.
3. Add ice water gradually, mixing until the dough comes together.
4. Roll out the dough on a floured surface and transfer to a pie dish.
5. Bake the crust at 375°F (190°C) for 15 minutes, then cool.

Making the Chocolate Filling:

1. In a saucepan, whisk sugar, cocoa powder, cornstarch, and salt.
2. Gradually whisk in milk and cook over medium heat until thickened.
3. Temper the egg yolks by slowly adding some of the hot milk mixture.
4. Return everything to the saucepan and cook for another 2 minutes.
5. Remove from heat and stir in butter and vanilla extract.
6. Pour the chocolate filling into the prepared crust.

Creating the Fluffy Meringue:

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar while beating until stiff peaks form.
3. Beat in vanilla extract.

Assembling the Pie:

1. Spread the meringue over the chocolate filling, ensuring it touches the crust edges.
2. Use a spatula to create decorative peaks in the meringue.

Baking Instructions:

1. Preheat the oven to 350°F (175°C).
2. Bake the pie for 10-12 minutes or until the meringue is golden brown.

Cooling and Serving Tips:

• Allow the pie to cool completely at room temperature.
• Chill for at least 2 hours before slicing for clean cuts.

Expert Tips for Success:

• Avoiding a Weeping Meringue: Ensure your egg whites are room temperature and avoid overbaking.
• Perfecting the Chocolate Layer: Whisk constantly to avoid lumps.

Variations and Additions:

Dark Chocolate vs. Milk Chocolate:

• Swap half the cocoa powder for melted dark chocolate for a richer filling.

Adding a Touch of Peppermint:

• Stir in 1/4 teaspoon peppermint extract into the filling for a festive twist.

How to Store Chocolate Meringue Pie:

Refrigeration:

• Store in the fridge for up to 3 days in an airtight container.

Freezing Instructions:

• Freezing meringue pies is not recommended as the topping can become watery.

Conclusion:

This Chocolate Meringue Pie combines rich chocolate custard with a dreamy meringue for the ultimate dessert. It’s perfect for holidays, family gatherings, or whenever you’re in the mood for a sweet treat. Try it today and impress your guests with this bakery-quality pie!

FAQs:

1. Can I use a graham cracker crust?
Yes, a graham cracker crust works beautifully for a twist on this classic pie.

2. How do I prevent meringue from shrinking?
Ensure the meringue touches the edges of the pie crust to seal it completely.

3. Can I make this pie a day ahead?
Absolutely! Just store it in the fridge to keep the meringue fresh.

4. What chocolate works best for this pie?
Use high-quality cocoa powder or dark chocolate for the richest flavor.

5. Is this pie gluten-free?
It can be if you use a gluten-free crust and cornstarch instead of flour as the thickener.