Chocolate Meringue Pie with a rich, creamy filling and fluffy homemade meringue. Delicious dessert recipe perfect for your inner chocolate lover!
Chocolate Meringue Pie has always been one of my favorite desserts. Maybe it's my chocoholic tendencies, or maybe it's the rich creamy filling that knocks me for a loop.
And it's not just any chocolate pie that will do either, because there's a difference. It has to have that old-fashioned, rich, chocolatey flavor, like the flavor of a good, old-fashioned, cooked chocolate pudding.
There is a bit of stovetop prep involved in this recipe, and I'll be honest… Waiting for something to boil while constantly stirring is not my cup of tea. But it's so worth it! And it really doesn't take that long, especially if you've got some great music playing in the background (so you can sing as you stir).
While a chocolate pie can seem a bit intimidating, don't let it scare you off from creating this beauty of a treat. Both your taste buds and your family will thank you for making this oh so scrumptious dessert.
Tips for how to make Chocolate Meringue Pie
- Make and bake a traditional roll-out pie crust or an easy shortcut no-roll pie crust. If you like nuts, you will love this pecan nut pie crust.
- Pre-heat the oven to 350°.
- In a medium to large (somewhat deeper) saucepan, mix together the sugar, corn starch, and salt.
- Separate your egg yolks out (but save back 3 of your whites for the meringue pie topping).
- Beat the egg yolks.
- Beat together the egg yolks and heavy whipping cream.
- Add the egg/cream mixture to the sugar mixture in your saucepan, and whisk everything together well.
- Bring this mixture to a boil over medium heat, constantly stirring so the mixture doesn't scorch.
- Once it comes to a boil, reduce the heat just a bit, and let it boil for maybe half a minute, constantly stirring.
- Note: You don't want to boil it too long because if you do, an oil will start to form and separate from your mixture. If this happens, don't despair; it's totally fixable. Just pour as much of the oil off as possible without losing your filling, and your pie filling will be right as rain… No need to make a whole new filling.)
- Remove the mixture from the heat.
- Immediately whisk in the butter, vanilla, and cocoa powder. Mix well.
- Pour the pie filling into your prepared and baked pie crust.
- Top with meringue and bake at 350° for about 15 minutes, maybe a little longer until the meringue begins to turn a warm golden color.
- Remove the pie from the oven, and cool for 1 hour, preferably on a wire rack.
- Then refrigerate for at least a couple of hours before serving. Also keep any leftover pie refrigerated.
- Slice, serve, and enjoy!
Looking for more delicious pie recipes?
I'm definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.
Tools you may need to make Chocolate Meringue Pie
Medium to Large Saucepan – You'll need a saucepan to mix together and cook your pie filling.
Egg Separator – This handy tool allows you to easily separate your egg yolk from the white.
Whisk – A whisk will help you avoid any lumps in your filling.
Spatula – You’ll use a spatula to stir your pie filling and spread it in your pie crust.
Wire Rack – for cooling your pie.
Glass Measuring Cup – for measuring out liquids.
Pie Plate – Can’t bake a pie without this.
Pie Shield or Aluminum Foil – to keep the edges of your crust from burning.
Pie Server – for serving your pie.
Print the recipe for Chocolate Meringue Pie
Chocolate Meringue Pie
Ingredients
- 1 single pie crust
- 4 egg yolks beaten
- 1 1/4 cups sugar
- 1/3 cup corn starch
- 1/2 teaspoon salt
- 3 cups heavy whipping cream
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 6 tablespoons cocoa powder
- 1 meringue pie topping see link below
Instructions
- Make and bake a traditional roll-out pie crust, an easy shortcut no-roll pie crust, or a pecan nut pie crust.
- Pre-heat the oven to 350°.
- In a large (somewhat deeper) saucepan, mix together the sugar, corn starch, and salt.
- Separate your egg yolks out (but save back 3 of your whites for the meringue pie topping).
- Beat the egg yolks.
- Beat together the egg yolks and heavy whipping cream.
- Add the egg/cream mixture to the sugar mixture in your saucepan, and whisk everything together well.
- Bring this mixture to a boil over medium heat, constantly stirring so the mixture doesn't scorch.
- Once it comes to a boil, reduce the heat just a bit, and let it boil for maybe half a minute, constantly stirring.
- Note: You don't want to boil it too long because if you do, an oil will form and start to separate from your mixture. If this happens, don't despair; it's totally fixable. Just pour as much of the oil off as much as possible without losing your filling, and your pie filling will be right as rain... No need to make a whole new filling.)
- Remove the mixture from the heat.
- Immediately whisk in the butter, vanilla, and cocoa powder. Mix well.
- Pour the pie filling into your prepared and baked pie crust.
- Top with meringue and bake at 350° for about 15 minutes, maybe a little longer, or until the meringue begins to turn a warm golden color.
- Remove the pie from the oven, and cool for 1 hour, preferably on a wire rack.
- Then refrigerate for at least a couple of hours before serving. Also keep any leftover pie refrigerated.
- Slice, serve, and enjoy!
Nutrition
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