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all-butter pie crust
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Chocolate Meringue Pie

Rich and silky, this chocolate meringue pie is easy to make and oh-so-delicious.
Prep Time 20 minutes
Cook Time 15 minutes
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.

Notes

*If you’re willing to take the extra time, this pie is marvelous in this all-butter crust and topped by this Italian meringue.