chocolate pie with meringue recipe

Written BySheba G Updated On
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The Best chocolate pie with meringue recipe

I am so excited to share with you my family’s favorite chocolate pie with meringue recipe. This classic dessert has been a staple at our family gatherings for years, and I’m sure it will become a hit at your next event too. The rich, velvety chocolate filling is perfectly balanced by the sweet and fluffy meringue topping.

And the best part? It’s surprisingly easy to make! My kids can’t get enough of this pie, and I’ve had to make it multiple times just to keep them satisfied.

But don’t just take my word for it – this pie is a crowd-pleaser, and I’m confident that it will be a hit at your next potluck or family dinner. As an added bonus, this recipe uses high-quality dark chocolate, which not only tastes amazing but also provides a boost of antioxidants and flavonoids. My husband loves the way the meringue adds a nice textural element to each bite, and I appreciate how easy it is to whip up the meringue topping – no special equipment required!

Whether you’re looking for a special occasion dessert or just something to satisfy your sweet tooth, this chocolate pie with meringue is an excellent choice. So go ahead and give it a try – I promise you won’t be disappointed! As I mentioned earlier, my kids are huge fans of this pie, but even my picky eater of a husband gives it two thumbs up.

In fact, we’ve had so many requests for seconds that I’ve had to start making two pies at a time just to keep everyone happy. And don’t worry if you’re not feeling confident in your baking skills – this recipe is incredibly forgiving and will still turn out delicious even if you don’t follow it perfectly.

Chocolate Pie with Meringue

Chocolate Pie with Meringue

4.5 from 1333 votes

A rich and creamy chocolate pie topped with a light and fluffy meringue. This dessert is perfect for chocolate lovers and special occasions.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
3-4 tbsp ice-cold water

For the Chocolate Filling

1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tbsp all-purpose flour
1/4 tsp salt
1 1/2 cups whole milk
2 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Meringue

2 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a mixing bowl, combine flour, salt, and cold cubed butter.
3Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4Add ice-cold water one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Crimp the edges to create a decorative border.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Place the pie dish in the preheated oven and bake for 15 minutes.
12Remove the pie weights and parchment paper, and continue baking for an additional 5-7 minutes, or until the crust is lightly golden.
13Set aside to cool slightly.
14In a medium saucepan, whisk together sugar, cocoa powder, flour, and salt.
15Gradually whisk in the milk, ensuring there are no lumps.
16Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
17Remove from heat and whisk in the egg yolks, one at a time, until fully incorporated.
18Stir in the butter and vanilla extract until the butter is melted.
19Pour the chocolate filling into the cooled pie crust, spreading it evenly.
20Set aside to cool to room temperature, then refrigerate for at least 2 hours, or until the filling is set.
21In a clean mixing bowl, using an electric mixer, beat the egg whites and cream of tartar on medium speed until foamy.
22Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
23Spread the meringue evenly over the chilled chocolate filling, ensuring it touches the edges of the crust to seal.
24Use a spoon or spatula to create decorative peaks or swirls on the meringue.
25Bake the pie in the preheated oven at 350°F (180°C) for 10-12 minutes, or until the meringue is lightly golden.
26Watch it carefully to prevent burning.
27Allow the pie to cool completely on a wire rack before serving.

🔧Equipment

9-inch pie dish
Mixing bowl
Whisk
Saucepan
Hand mixer or stand mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 6g

📝Notes

Tips: For a smoother filling, strain the chocolate mixture through a fine-mesh sieve before pouring it into the pie crust. To make ahead, prepare the pie up to the meringue step, then refrigerate until ready to bake. Add meringue and bake just before serving.

Chocolate pie with meringue is a timeless dessert that never fails to impress. It’s a great recipe for any occasion, whether it’s a family gathering or a special celebration. It’s versatile enough to be served at room temperature or chilled, making it easy to prepare ahead of time.

Plus, it’s a crowd-pleaser that everyone will love. You can also get creative with toppings and garnishes, such as a dusting of powdered sugar or fresh berries. The possibilities are endless.

It’s a dessert that brings people together and creates lasting memories. I always keep this recipe handy for when I need a sure-fire hit. It is a great recipe that you can feel good about serving to your family and friends.

It is a classic dessert that will never go out of style.

❓ Frequently Asked Questions About Chocolate Pie with Meringue

Q: Can I use milk chocolate instead of dark chocolate?

A: While milk chocolate has its own unique flavor profile, I highly recommend using dark chocolate for this recipe. The deeper flavor notes in dark chocolate really shine through in the finished pie, and the antioxidant benefits are well worth the slight bitterness.

Q: Can I make the meringue topping ahead of time?

A: Yes, you can definitely make the meringue topping ahead of time. In fact, I like to make it a day or two in advance and store it in an airtight container until I’m ready to use it.

Q: Can I use a pre-made crust instead of making my own?

A: While you can certainly use a pre-made crust if you prefer, there’s really no substitute for a homemade crust when it comes to this recipe. The homemade crust adds an extra layer of flavor and texture that’s just not replicable with store-bought.

Q: Can I add nuts or other mix-ins to the filling?

A: Absolutely – feel free to get creative with your mix-ins! Some ideas include chopped walnuts or pecans for added texture and flavor.

Q: Can I make individual servings of the pie?

A: Yes, you can easily make individual servings of the pie by using mini pie crusts or even muffin tin liners. Just adjust the baking time accordingly.

Q: Can I freeze the finished pie?

A: While you can technically freeze the finished pie, I wouldn’t recommend it – the meringue topping tends to lose its texture and structure after freezing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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