Classic Chocolate Meringue Pie
This Classic Chocolate Meringue Pie features a rich homemade chocolate custard nestled in a flaky pre-baked pie crust and topped with a light, fluffy golden meringue. It's a timeless Southern-style dessert that's perfect for holidays and special occasions.
Equipment
- medium saucepan
- mixing bowls
- whisk
- Electric hand mixer
- rubber spatula
- 9-inch pie plate
Ingredients
- 1 pre-baked pie crust
- 0.25 cup butter
- 1 cup granulated sugar
- 0.25 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 cups milk
- 3 egg yolks
- 1 tsp vanilla extract
- 3 egg whites
- 0.25 tsp cream of tartar
- 0.5 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a medium saucepan over medium heat.
- Whisk together the sugar, flour, and cocoa powder. Gradually stir the dry mixture into the melted butter until smooth.
- Slowly whisk in the milk until fully combined and smooth.
- Cook over medium heat, stirring constantly for 5–7 minutes until the mixture thickens. Remove from the heat.
- Whisk the egg yolks in a small bowl. Temper them with a spoonful of the hot chocolate mixture, then return them to the saucepan. Cook for another 2–3 minutes, stir in the vanilla extract, and pour the filling into the pre-baked pie crust.
- Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Spread the meringue over the hot chocolate filling, making sure it seals against the edges of the crust.
- Bake for 10–12 minutes until the meringue is lightly golden. Cool completely before slicing and serving.
Notes
For the best results, make sure the meringue completely seals against the crust to prevent shrinking. Allow the pie to cool completely before slicing. Store leftovers covered in the refrigerator for up to 3 days.