Homemade Chocolate Meringue Pie

A close-up view of a slice of chocolate meringue pie on a dessert plate.

Course: Dessert

Cuisine: American

Keyword: homemade chocolate pie recipe, how make chocolate meringue pie

Prep Time: 15

Cook Time: 1

Rest and Chill: 4

Total Time: 5 15

Servings:

Calories: 400kcal

Author: Kris Longwell

Chocolate Meringue Pie is one of the best pies of them all. Be sure to check out the note and blog post for tips on how to avoid common issues with a homemade meringue pie. But don't worry, even if your meringue shrinks, or weeps, or beads, it will still be delicious!

Print Recipe

Equipment

1 9-inch pie dish
Pie weights, dried beans, or rice
Hand mixer, or stand mixer

Ingredients

1 pie dough for 1 9-inch pie

For the Meringue

5 egg whites room temperature, save the yolks
¼ tsp cream of tartar
½ cup sugar

For the Chocolate Filling

¾ cup sugar
¼ cup cornstarch
¼ tsp salt
2½ cups whole milk
2 oz unsweetened chocolate roughly chopped
5 egg yolks
3 tbsp unsalted butter cubed
1½ tsp vanilla extract

Instructions

Blind Bake the Dough

Preheat oven to 375°F.
On a lightly floured surface, roll out the pie dough to about a 12-inch circle. Gently roll the dough around the rolling pin and carefully transfer it to a 9-inch pie dish. Gently press the dough into the dish and trim any excess from the edges. Fold over the top part of the dough (about a 1/2 inch). Use your fingers to crimp the dough, if desired (see video for reference).
1 pie dough
Place the dish in the refrigerator for 1 hour, or in the freezer for 15 minutes. Preheat oven to 375°F.
Place parchment paper over the pie dough and fill it with pie weights, dried beans, or uncooked rice. Press into the bottom edges of the pie. Place in the oven for 25 minutes. Remove from the oven and carefully remove the weights and parchment paper. Bake for another 10 minutes, until lightly golden. Set aside while you make the rest of the pie.

Make the Meringue

In a large bowl, or in the bowl of your stand mixer, add the room-temperature egg whites and cream of tartar. Use a hand mixer (or your stand mixer) on medium to mix the whites with the cream of tartar until combined and frothy. Add the sugar and turn the speed up to HIGH. Continue mixing on HIGH until stiff peaks form, anywhere from 2 to 8 minutes (depending on the strength of your mixer). Set aside. Leave the oven on.
5 egg whites, ¼ tsp cream of tartar, ½ cup sugar

Prepare the Chocolate Filling

In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
¾ cup sugar, ¼ cup cornstarch, ¼ tsp salt
Whisk in the whole milk until fully incorporated and the dry ingredients have fully dissolved.
2½ cups whole milk
Over medium heat, bring the mixture to a simmer, about 4 to 5 minutes. The mixture will thicken.
Turn off the heat and stir in the chocolate and continue stirring until fully melted. Stir in the egg yolks and continue stirring until all yolk streaks are gone and the mixture is smooth.
2 oz unsweetened chocolate, 5 egg yolks
Turn the heat back on to medium and bring to a puttering simmer. Turn off the heat and use your spatula to scrape down any of the chocolate on the side of the pan. Turn the heat back on and simmer for another 2 minutes. Turn off the heat and stir in the butter and vanilla. Stir until butter has melted and is incorporated.
3 tbsp unsalted butter, 1½ tsp vanilla extract

Finish the Pie

Pour the hot chocolate filling into the prepared pie crust.
Immediately spoon the meringue onto the hot filling. Spread the meringue to the edges of the crust, using your spatula to help anchor it to the sides.
Place the pie in the 375°F oven for about 10 to 15 minutes, until the tips of the meringue are browned. Remove the pie and place it on a baking rack on the counter for 1 hour. Chill the pie for 2 to 3 hours.
To slice the chilled pie, place a sharp knife in a tall glass of hot tap water. Slice and serve.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The pie crust can be prepared up to 12 hours in advance. Tightly wrap in plastic wrap and keep in the fridge until ready to use.

IMPORTANT TIPS TO REMEMBER:

Egg whites should be at room temperature
Make the meringue before you make the filling
Be sure to add the meringue over the filling while the filling is hot. This will help to reduce weeping (liquid forming on top of the filling).
Use a spatula to help anchor the meringue to the sides of the crust, this will help reduce meringue shrinkage.
Allow the pie to cool for 1 hour on a baking rack, and then chill for at least 2 to 3 hours.

The pie is best served the day it is prepared. If serving the following day, store the pie in the fridge, but first, add toothpicks into the meringue and then gently top with plastic wrap.

The pie will keep in the fridge for up to 5 to 6 days. We don't recommend freezing the pie.

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