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The Ultimate No-Fail Chocolate Meringue Pie

A slice removed from a small chocolate meringue pie, showing the rich dark filling and tall, torched meringue topping.
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This recipe translates the secrets of professional baking into a straightforward guide for making a classic chocolate meringue pie with a rich custard filling and a stable, fluffy meringue topping. You will learn how to avoid common issues like weeping meringue and runny filling.

Ingredients

Scale
  • 1 (9-inch) unbaked, fully baked, or graham cracker pie crust
  • 1 1/2 cups granulated sugar, divided
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 1 1/2 cups whole milk
  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare your pie crust according to your preferred method. If using a standard pastry crust, blind bake it until golden brown and let it cool completely.
  2. In a medium saucepan, whisk together 1 cup of the sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and boils. Let it boil for 1 minute, stirring. Remove from heat.
  4. In a separate bowl, whisk the egg yolks and milk together. Slowly pour about 1 cup of the hot cornstarch mixture into the yolk mixture while whisking constantly to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot mixture. Return to medium heat. Cook, stirring constantly, until the filling thickens again and comes to a gentle boil. Boil for 1 minute. Remove from heat.
  6. Stir in the chopped chocolate, butter, and vanilla extract until smooth. Pour the hot chocolate filling immediately into the cooled, pre-baked pie crust.
  7. To make the meringue, place the egg whites in a clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
  8. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating. Add the cream of tartar with the last addition of sugar. Increase speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
  9. Spread the meringue over the hot chocolate filling, making sure the meringue touches the inner edge of the crust all the way around. This seals the filling and prevents weeping. Create decorative swirls with the back of a spoon.
  10. Bake the pie in a preheated 350°F oven for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping, make sure the meringue touches the crust edge completely to seal the filling. Also, cool the pie slowly at room temperature before chilling.
  • For a stable filling, ensure you boil the cornstarch mixture for the full minute after it thickens. This cooks out the starch flavor and sets the structure.
  • Use room temperature egg whites for the best volume when making the meringue.

Nutrition

Find it online: https://kitchenslang.com/chocolate-meringue-pie-recipe-secrets/