Ingredients:

1 pre-baked pie crust (store-bought or homemade)

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar (for meringue)

1 teaspoon vanilla extract (for meringue)

Preparing the Chocolate Filling

In a medium saucepan, combine 1 cup of granulated sugar, 1/3 cup of unsweetened cocoa powder, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well combined.

Gradually add 2 3/4 cups of whole milk to the dry mixture, whisking continuously to prevent lumps from forming. Make sure the mixture is smooth and well blended.

Place the saucepan over medium heat and continue to whisk the mixture as it heats. Its important to keep stirring to avoid any sticking or burning at the bottom.

Once the mixture starts to thicken and bubble, reduce the heat to low. In a separate bowl, lightly beat the 4 large egg yolks. Gradually add a small amount of the hot chocolate mixture to the egg yolks, whisking constantly to temper the eggs. This step is crucial to prevent the eggs from scrambling.

After tempering, pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture. Continue to cook over low heat, stirring constantly, until the filling is thick and creamy, about 2-3 minutes.

Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of pure vanilla extract. Mix until the butter is fully melted and incorporated into the filling.

Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula. Set aside to cool slightly while you prepare the meringue.

Making the Meringue

In a clean, dry mixing bowl, add the 4 large egg whites. Make sure there is no yolk in the whites, as this can prevent the meringue from whipping properly.

Using an electric mixer, beat the egg whites on medium speed until they become frothy.

Add 1/4 teaspoon of cream of tartar to the egg whites. This will help stabilize the meringue and give it a nice structure.

Continue to beat the egg whites until soft peaks form. This means that when you lift the beaters out of the mixture, the peaks will gently bend over.

Gradually add 1/2 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. This process should take about 3-5 minutes. You want to achieve stiff peaks, where the meringue holds its shape and is glossy.

Once the sugar is fully incorporated and the meringue is glossy and stiff, add 1 teaspoon of vanilla extract and gently fold it in with a spatula.

Assembling the Pie

Preheat your oven to 350°F (175°C) if you havent already done so.

Using a spatula, carefully spread the meringue over the chocolate filling in the pie crust. Make sure to spread it all the way to the edges to seal the filling and prevent it from shrinking.

Create peaks and swirls in the meringue with the spatula for a decorative touch. This will also help the meringue brown nicely in the oven.

Place the assembled pie in the preheated oven and bake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.

Conclusion:

In summary, this Chocolate Meringue Pie is an absolute must-try for anyone who loves a delightful combination of rich chocolate and fluffy meringue. The layers of velvety chocolate filling paired with the light, airy meringue create a dessert that is not only visually stunning but also a treat for the taste buds. Whether you’re serving it at a family gathering, a dinner party, or simply indulging yourself on a cozy evening at home, this pie is sure to impress. For serving suggestions, consider pairing your Chocolate Meringue Pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the flavors even further. You can also experiment with variations by adding a hint of espresso to the chocolate filling for a mocha twist or incorporating a layer of fresh berries for a fruity contrast. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of creating something truly special. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a picture of your beautiful pie. Let’s celebrate the joy of baking together! Remember, this Chocolate Meringue Pie is not just a dessert; it’s a delicious adventure waiting to be explored. Happy baking! Print