Chocolate Meringue Pie Recipe

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This Chocolate Meringue Pie is made with a rich chocolate filling, topped with fluffy meringue, and served on a buttery crust.

Prep Time15

Cook Time40

Cooling time4

Total Time4 55

Course: Dessert

Cuisine: American

Servings: servings

Roll out your pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill in the fridge for 30 minutes (or freezer for 15) to prevent shrinking.
Homemade or store-bought pie crust
Use a fork to prick the base of the crust all over. This helps prevent puffing. Line the crust with parchment paper or foil, making sure it covers the bottom and sides. Fill with pie weights, dried beans, or sugar
Bake at 375°F for 20 minutes.
Carefully lift out the parchment and weights. Return the crust to the oven. Bake uncovered for 10–15 more minutes, or until the bottom looks dry and lightly golden brown. Cool completely before adding your filling.

In a medium heatproof bowl, whisk together sugar, cornstarch, cocoa powder, salt, 2/3 cup milk, and egg yolks until smooth. set aside.
1 cup granulated sugar, ⅓ cup cornstarch, 2 tablespoons cocoa powder, ¼ tsp salt, 4 large egg yolks
In a saucepan, heat the rest of the milk over medium heat until it’s just steaming but not boiling.
2 ¾ cups whole milk
Temper the egg mixture: Slowly pour the hot milk into the yolk mixture while whisking constantly to prevent curdling. Start with about ½ cup, then gradually add the rest while whisking.
Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and bubbly. About 2–4 minutes. It should hold a ribbon when the whisk is lifted and leave clear trails.
Remove from heat and immediately whisk in the chopped chocolate, butter, and vanilla until smooth and glossy.
6 oz bittersweet chocolate, 2 tbsp unsalted butter, 1 ½ tsp vanilla extract
For the smoothest texture, pour through a fine mesh sieve into a clean bowl.
Pour into your pre-baked and cooled crust. Press plastic wrap directly on the surface and refrigerate at least 4 hours or overnight.

In a heatproof bowl (glass or metal) set over a saucepan of simmering water (don’t let the bowl touch the water), combine egg whites, salt, sugar, and cream of tartar.
4 large egg whites, ½ tsp cream of tartar, 2/3 cup granulated sugar, 1/4 tsp salt
Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F on a thermometer. Rub the mixture between your fingers, it should feel completely smooth.
Transfer to a stand mixer (or use a hand mixer), add in the vanilla extract, and beat on medium-high speed until stiff, glossy peaks form and the bowl feels cool to the touch—about 5–7 minutes.
½ tsp vanilla extract
Spread the meringue over your chilled pie, sealing all the way to the crust edge.
Toast with a kitchen torch for a golden finish, or bake at 400°F for 4–6 minutes, watching closely until lightly browned.
Chill at least 1 hour before serving.