classic chocolate meringue pie

Classic Chocolate Meringue Pie

Serves: 8
Prep time: 25 minutes
Bake time: 20–25 minutes
Chill time: 2–3 hours

Ingredients

For the crust

• 1 unbaked 9-inch pie crust

• 1 tablespoon sugar (optional)

For the chocolate filling

• ½ cup unsweetened cocoa powder

• ¾ cup granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

• 2½ cups whole milk

• 4 large egg yolks

• 2 tablespoons butter

• 1 teaspoon vanilla extract

• 100 g semisweet or dark chocolate, finely chopped

For the meringue

• 4 large egg whites, at room temperature

• ½ cup granulated sugar

• ¼ teaspoon cream of tartar

• 1 teaspoon vanilla extract

Instructions

1. Bake the crust: Heat the oven to 190°C (375°F). Prick the bottom of the pie crust with a fork and bake according to your crust’s instructions until golden. Let it cool slightly.

2. Make the filling: In a saucepan, whisk together cocoa powder, sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

3. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.

4. In a separate bowl, whisk the egg yolks. Slowly whisk about 1 cup of the hot chocolate mixture into the yolks to temper them.

5. Pour the egg mixture back into the saucepan. Cook for another 2 minutes, stirring constantly.

6. Remove from the heat. Stir in the chopped chocolate, butter, and vanilla until completely smooth.

7. Pour the hot chocolate filling into the baked pie crust.

8. Make the meringue: Beat the egg whites and cream of tartar until foamy. Gradually add the sugar while beating. Continue until the meringue is glossy and forms stiff peaks. Beat in the vanilla.

9. Spread the meringue over the hot filling, making sure it reaches all the way to the crust edges. This helps prevent the meringue from shrinking.

10. Bake at 175°C (350°F) for about 12–15 minutes, or until the meringue is golden brown.

11. Cool at room temperature for about 1 hour, then refrigerate for 2–3 hours before slicing.

Tips for a perfect pie

• Put the meringue on while the filling is still hot to help prevent separation.

• Make sure the meringue touches the crust around the entire edge.

• Don’t cut the pie until it is thoroughly chilled—the chocolate filling will firm up as it cools.

• For extra chocolate flavor, use dark chocolate (60–70% cacao) in the filling.