How to Make Chocolate Meringue Pie Recipe

When it comes to meringue pies, most people usually think of a classic lemon meringue pie. And while that might be delicious and definitely worthy of its fame, swapping the lemon curd filling for a chocolate custard filling is something that doesn’t get enough credit. There’s just something about that mousse-like consistency combined with the marshmallow-y topping. It literally feels like soft and airy clouds that just melt in your mouth with every bite.

And if the texture alone wasn’t enough, the flavor and visual appearance definitely increase its value. As far as flavor goes, you’ve got a decadent chocolate pie filling and a vanilla-flavored airy meringue; no better pairing. And for the visual presentation, once you slice into it you’ll see the layers and height of the pie is impressive enough to serve at even the fanciest of special occasions.

Since you are here and love meringue recipes, check out these Meringue Cookies, this Small Batch Cream Cheese Frosting, this Small Batch Chocolate Swiss Meringue Buttercream, this Small Batch Swiss Meringue Buttercream, or this Vanilla Bean Italian Meringue Buttercream.

Ingredients for this homemade chocolate meringue pie recipe

Here are the ingredients you will need to make this chocolate cream pie. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

For the Chocolate Custard Filling

• Granulated Sugar: sweetens the custard.
• Cornstarch: acts as a thickening agent to give the custard its creamy consistency, just like an old-fashioned chocolate meringue pie.
• Cocoa Powder: adds rich chocolate flavor and deepens the color.
• Salt: enhances the overall flavor by balancing the sweetness.
• Whole Milk: provides the liquid base for the custard.
• Egg Yolks: contribute richness and help thicken the filling.
• Semisweet Chocolate: melts and creates a decadent chocolatey taste.
• Unsalted Butter: adds additional richness and smoothness.
• Vanilla Extract: enhances the chocolate flavor with its aromatics.

For the Meringue Topping

• Egg Whites: beaten to stiff peaks to create a light and fluffy topping.
• Cream of Tartar: stabilizes the egg whites and helps them hold their shape.
• Granulated Sugar: sweetens the meringue and helps create the crisp outer layer.
• Vanilla Extract: adds a hint of flavor to the meringue that complements the chocolate custard filling.

How to make a chocolate meringue pie from scratch

This is how you can make this homemade chocolate pie recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions!

Recipe Note: If you’re using a raw pie dough that requires baking, do so beforehand, since this chocolate pie recipe firms up in the fridge and doesn’t get heated. Remember to use pie weights on your crust to prevent it from puffing up while baking.

Smooth Chocolate Filling

• In a medium-sized heatproof bowl, whisk together the sugar, cornstarch, cocoa powder, salt, some of the milk, and egg yolks until the mixture is smooth and has a thick, batter-like texture. Set this aside for now.
• Warm the rest of the milk in a medium saucepan over medium heat until it starts to steam, but don’t let it come to a boil.
• To temper the eggs, slowly drizzle a bit of the hot milk into the egg yolk mixture while whisking nonstop to avoid scrambling. Continue gradually adding the rest of the milk while whisking continuously.
• Pour the combined mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and begins to bubble. The custard is ready when it ribbons off the whisk and leaves trails in the pan.

• Take the pan off the heat and stir in the chopped chocolate, butter, and vanilla extract. Whisk until the mixture is silky and fully melted.
• Pour the filling through a fine mesh strainer into a clean bowl for the smoothest result.

• Transfer the filling into your cooled pre-baked pie shell in a 9-inch pie plate, I used this homemade pie crust recipe! Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.

Perfect Meringue Topping

• Set up a double boiler by placing a heatproof bowl (metal or glass) over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the egg whites and sugar to the bowl.
• Whisk the egg mixture constantly until the sugar dissolves completely and the temperature hits 160°F (71°C). You can check by rubbing a bit between your fingers. It should feel smooth.

• Once the mixture is ready, transfer it to a stand mixer with a whisk attachment and beat on medium-high speed until the meringue is thick, glossy, and forms stiff peaks.
• Mix in the vanilla extract and, if using, the cream of tartar or a pinch of salt for stability.
• Spread the meringue evenly over the whole pie using a rubber spatula, making sure it touches and seals the edges of the crust to prevent shrinking.

• Toast the meringue using a kitchen torch until golden brown.
• Let the pie chill for at least 1 hour before slicing and serving.

Tips and Tricks for the best results

• Use a kitchen scale instead of measuring cups to weigh your ingredients for better accuracy.
• Room temperature ingredients mix better than cold ones, so pull out your refrigerated ingredients to allow them to warm up before mixing.
• Since it’s such a significant part of the flavor, use the highest-quality chocolate that you can find.
• Strain the liquid chocolate custard through a fine-mesh sieve to remove any bits of cooked egg to make sure the texture is perfect.
• Have patience and temper the eggs properly!
• Make sure the sugar is fully dissolved in the egg whites. You can test it by rubbing a bit between your fingers to make sure.

Why do you need to make this perfect chocolate meringue pie recipe?

• This delicious pie is guaranteed to be the best way to satisfy the sweet tooth of every chocolate lover.
• It’s an impressive dessert that’s perfect for family gatherings, birthdays, and holidays.
• Since the filling needs time to chill, it’s perfect as a make-ahead option when preparing for events.
• With the crunch of the crust, the softness of the filling, and the gumminess of the meringue, this favorite dessert is the perfect trifecta of mouth-pleasing textures.

Frequently asked questions – FAQ

What pie crust should I use?

I would choose a buttery shortbread, salty crust for this chocolate meringue pie recipe to balance out the sweetness. Or you can use a graham cracker crust if you want a sweeter flavor. You can use either homemade pie crust or a store-bought pie crust; it’s totally up to you and how much time and effort you want to put in. If you’re looking for a perfect pie crust recipe to use as the base, I have one right here 🙂

What if I don’t have a torch?

You can still get some color on the meringue without a torch. It won’t be perfect, but baking it in the oven at 400 degrees for five minutes should give it a golden hue. Be careful not to let it overcook.

Why is my custard lumpy or grainy?

This can happen if the eggs are cooked too quickly during tempering or if the custard overheats. To fix it, strain the custard through a fine mesh sieve before pouring it into the crust.

How do I keep the meringue from weeping or separating?

Be sure to dissolve the sugar completely when making the meringue, spread it while the custard is cold, and seal it all the way to the crust edge to prevent shrinkage or weeping. Since this recipe uses a cooked meringue topping, you don’t have to worry about this too much!

How do I store leftovers of this pie?

Place your leftovers in an airtight container and put them in the refrigerator. Make sure the lid is not touching the meringue because it will stick to it. It should last for about three days.

Can I freeze the chocolate meringue pie?

I don’t recommend putting the leftovers in the freezer because the chocolate filling can become watery when it thaws, and the meringue could separate.

Homemade Chocolate Meringue Pie Recipe