Chocolate Meringue Pie
This chocolate meringue pie is a dream dessert for chocolate lovers. With a crisp crust, silky chocolate center and fluffy golden meringue top, it’s a dessert that looks and tastes like a showstopper. Make it ahead and chill before slicing for clean, beautiful layers.
Servings: 8
Equipment
- Pie Weights or Dried Beans
- Pie Pan Deep-Dish
- Saucepan Medium
Ingredients
- 1 pie crust 9-Inch
For the Chocolate Filling
- 2 Cups Half & Half
- 1 Cup brown sugar lightly packed
- ¼ Cup cornstarch
- 4 egg yolks large, keep the egg whites for the meringue topping
- 4 Ounces semi-sweet chocolate roughly chopped
- 3 Tablespoons salted butter cold
For the Meringue
- 4 egg whites large
- 1 ½ Teaspoons lemon juice
- ½ Cup granulated sugar
Instructions
Prepare the Pie Crust
- Preheat the oven to 375°F.
- Roll out pie crust so that it fits the inside of a deep-dish pie tin. Crimp the edges of the pie crust and poke the crust with a fork.
- Lay a piece of parchment paper over the top of the crust before pouring on the pie weights.
- Bake the pie crust for 15 to 20 minutes or until lightly golden and set.
Make the Chocolate Filling
- In a medium saucepan, whisk together Half & Half, brown sugar and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Take it off the heat.
- In a separate bowl, whisk the egg yolks.
- Gradually pour about ½ cup of the hot milk mixture into the yolks while whisking.
- Pour the egg yolk mixture back into the saucepan, return to heat, and continue cooking for 2 to 3 minutes until thick and glossy.
- Remove from heat and stir in chopped chocolate and butter until smooth.
Fill the Pie Crust
- Pour the chocolate filling into the cooled pie crust.
- Smooth the top with a spatula.
Make the Meringue Topping
- In a clean mixing bowl, beat egg whites and lemon juice on medium speed until foamy.
- Gradually add sugar a tablespoon at a time and continue beating on high until stiff, glossy peaks form.
- Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal.
- Bake for 15 to 20 minutes or until the meringue is lightly golden.
Chill the Finished Pie
- Cool at room temperature for 1 hour, then chill in the refrigerator for 3 to 4 hours before slicing.
Notes
Seal the meringue: Spread it to the edge of the crust to prevent shrinking.
Add meringue while filling is hot: This helps it cook evenly from underneath.
Cool gradually: Let the pie rest at room temperature before chilling to reduce weeping.
Add meringue while filling is hot: This helps it cook evenly from underneath.
Cool gradually: Let the pie rest at room temperature before chilling to reduce weeping.
Nutrition
Calories: 501kcal | Carbohydrates: 64g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 196mg | Potassium: 254mg | Fiber: 2g | Sugar: 47g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
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