Chocolate Meringue Pie

This gorgeous chocolate meringue pie has a rich, creamy chocolate filling, flaky crust and golden meringue topping. It’s a beautiful dessert with timeless appeal.        

You might also enjoy my coconut meringue pie, chocolate chunk pecan pie, chocolate peanut butter pie, chocolate cheesecake, and Oreo pie.

Why You’ll Love It           

Creamy and rich: The chocolate custard is smooth and packed with flavor.
Perfect texture contrast: Flaky crust, silky filling and fluffy meringue.
Make-ahead friendly: Chill time lets you prep it in advance.
Impressive presentation: That golden meringue top always turns heads.

Old Fashioned Chocolate Meringue Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pie crust: Store-bought or homemade, it provides a crisp, buttery base.
Half & Half: Creates a rich and creamy texture in the chocolate filling.
Brown sugar: Adds depth and slight molasses sweetness.
Cornstarch: Thickens the filling for a smooth, custard-like consistency.
Egg yolks: Enrich the filling and give it structure.
Semi sweet chocolate: Adds classic chocolate flavor that melts smoothly.
Salted butter: Enhances richness and balances sweetness.
Egg whites: Whipped to stiff peaks for the light, glossy meringue.
Lemon juice: Stabilizes the egg whites during whipping.
Granulated sugar: Sweetens and helps firm up the meringue.

How to Make Chocolate Meringue Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: Roll out and bake the pie crust with weights until golden.
Cook the filling: Whisk Half & Half, brown sugar and cornstarch in a medium saucepan, then cook until thickened, stirring constantly.
Temper the yolks: Beat egg yolks and whisk in some of the hot mixture, then return all to the pan.
Finish the pie filling: Cook until glossy, then stir in chocolate and butter.
Fill the crust: Pour the hot egg yolk mixture into the baked pie shell and smooth the top.
Make perfect meringue: Beat egg whites with lemon juice, add sugar gradually, and whip until stiff peaks form.
Top the pie: Spoon meringue over the hot filling and bake until lightly golden brown.
Cool and chill: Let the finished pie sit at room temperature, then refrigerate until cooled completely and set.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use a gluten free crust (this one’s pretty good!)
Use dark chocolate: For a deeper cocoa flavor with less sweetness. You could also add some cocoa powder for a richer chocolate flavor.
Try another pie crust: A graham cracker crust offers a twist on the classic base. You can use any pre baked pie crust or even make your own.
Add espresso powder: A pinch in the filling enhances the chocolate flavor.
Lemon juice: Substitute half a teaspoon of cream of tartar to stabilize the meringue just as well as lemon.

Serving Suggestions

With a hot drink: Anything from a Starbucks copycat cinnamon dolce latte to a hot lavender matcha latte would be good with a slice of pie.
With a cold drink: Whip up a Jamba Juice style mango a-go-go smoothie or sparkling strawberry lemonade.
For dessert: Serve a slice of this chocolate meringue pie with whipped cream or ice cream on the side, if liked. You could also pair it with chocolate fudge cookies.

How to Store Meringue Pie with Chocolate

Store: This pie should be stored in the refrigerator, loosely covered with foil or plastic wrap, for up to 3 days. The meringue may begin to weep after a day or so, but the pie will still taste great.
Freeze: For longer storage, the pie can be frozen (ideally without the meringue topping) for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.