“Whatever is funny is subversive, every joke is ultimately a custard pie.”
– George Orwell.

Chocolate meringue pie is one of those classic family pies I grew up with. Funnily enough, I’d never made one until I set out to develop this recipe. Since then I’ve tried lots of different combinations – more eggs, less cornstarch, more cocoa, less sugar – and this recipe is my favorite. It tastes like hifalutin chocolate pudding in a buttery crust with a fancy meringue topper.

The Steps

This pie is really a cinch to make. I love it really chocolate-y and prefer it with an Italian meringue piled on top but a common French meringue is almost as good and takes less time.

Whisk egg yolks until thick and pale.
Reserve the whites for the meringue.

Whisk together sugar, sifted cocoa, espresso powder, cornstarch and salt.
Sifting the cocoa powder makes for a silkier pie.

Stir in about half the milk and whisk over medium-high heat.
Slowly add the rest of the milk while whisking continuously.

Bring to a high simmer and cook for about two minutes, or until mixture thickens, while whisking constantly.
Remove from heat.

Introduce a tablespoon or two of the hot cocoa mixture into the beaten egg yolks and stir to temper your eggs.
Add the tempered egg mixture back to the pan with the cocoa.
Cook on medium low for about two minutes, whisking constantly. The mixture should be thick and glossy.
Remove from heat and whisk in the butter and vanilla extract.
Pour into a cooled pie shell.

Make the meringue.
Layer meringue on top of the pie and bake to brown the peaks.

Print Pin

Chocolate Meringue Pie

Rich and silky, this chocolate meringue pie is easy to make and oh-so-delicious.

Prep Time 20

Cook Time 15

Servings 6

Author Jen Leigh

Ingredients

3 large eggs, divided, room temperature, yolks beaten
1 cup sugar
5 tbsp cocoa powder
2 tsp espresso powder
1/4 tsp kosher salt
1/4 cup cornstarch
2 cups whole milk
2 tbsp unsalted butter, softened
1 tsp vanilla
1/4 cup sugar
9- inch baked and cooled pie shell*

Instructions

In the bowl of a stand mixer with the whisk attachment, whisk the 3 egg yolks until thick and pale. Set aside. (You can also whisk by hand in a bowl.)
In a medium saucepan, combine the sugar, cocoa, espresso powder, salt, and cornstarch. Stir in about half the milk. Gradually whisk in the rest of the milk over medium high heat. Continue to whisk constantly until everything is mixed, then bring to a high simmer. Cook for about a minute, whisking the whole time. Remove from heat.
Temper the egg yolks by adding a tablespoon or two of the hot milk to the egg yolks. Pour the egg mixture back into the milk and cocoa mixture in the saucepan. Cook over medium heat for about 2 to 3 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla until the butter has melted and been absorbed. Pour filling into a cooked, cooled pie shell.
Preheat the oven to 350°F.
Add the reserved egg whites to a large mixing bowl and beat on low with a handheld mixer, adding 1/4 teaspoon cream of tartar when large bubbles start to appear. Beat on medium speed until foamy and just before peaks start to form. Gradually add the 1/4 cup sugar and then increase the speed to high. Continue to beat until stiff peaks form.
Spread the meringue on the warm chocolate filling with an offset spatula, taking the meringue all the way to the crust to seal it. Bake for 12 to 15 minutes or until meringue peaks turn golden brown. Let cool then refrigerate for at least an hour to let the pie set.