Description
A classic chocolate meringue pie with a flaky baked crust, silky chocolate filling, and a fluffy toasted meringue topping that makes every slice rich, airy, and irresistible.
Ingredients
Scale
- 1 baked 9-inch pie crust
- 1 1/4 cups granulated sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large eggs, separated
- 2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract, divided
- 1/2 teaspoon cream of tartar
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F. Place the baked 9-inch pie crust on a baking sheet.
- Combine Ingredients: In a medium saucepan, whisk together 3/4 cup of the granulated sugar, the cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Add the egg yolks and whisk until fully blended.
- Prepare Your Cooking Vessel: Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8 to 10 minutes. Remove from the heat and stir in the chopped bittersweet chocolate, butter, and 1 teaspoon of the vanilla until smooth.
- Assemble the Dish: Pour the hot filling into the baked pie crust. In a very clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form. Beat in the remaining 1/2 teaspoon vanilla. Spread the meringue over the hot filling, sealing it to the crust.
- Cook to Perfection: Bake for 12 to 15 minutes, until the meringue is lightly golden on the peaks and set on the surface.
- Finishing Touches: Transfer the pie to a rack and let it cool completely so the filling can set.
- Serve and Enjoy: Slice and serve at room temperature or chilled.
Notes
- For the best meringue volume, use room temperature egg whites.
- Spread the meringue over the filling while the filling is still hot to help prevent separation.
- Seal the meringue all the way to the crust edge so it does not shrink during baking.
- Store leftovers loosely covered in the refrigerator for up to 3 days.