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Calling all chocolate lovers! Dive into the world of decadent desserts with this Chocolate Meringue Pie Recipe, or Chocolate Cream Pie, as some may call it.
This classic dessert, known for its rich, creamy chocolate filling-like homemade chocolate pudding-and light, fluffy meringue topping, is a must-try for any chocolate lover.
Ideal for special occasions such as Thanksgiving or Christmas, family gatherings, or simply as a treat to satisfy your sweet tooth, this pie is a timeless favorite that never goes out of style.
Why You’ll Love This Homemade Chocolate Pie
- Decadent Chocolate Flavor: With high-quality chocolate, this pie offers an unparalleled chocolate experience. This is an old-fashioned chocolate meringue pie like Grandma used to make.
- Perfect Texture Contrast: The silky chocolate custard meets the airy meringue, providing a delightful mouthfeel.
- Visual Appeal: The golden-tipped meringue tastes divine and adds an elegant touch to your dessert table.
- Easy Preparation: Despite its sophisticated look, this pie is surprisingly simple, perfect for novice and seasoned bakers.
Why This Recipe Works
- High-Quality Ingredients: The secret to this pie’s success is using the best chocolate and fresh eggs.
- Meringue Stability: Adding cream of tartar stabilizes the meringue, ensuring it holds its shape beautifully.
- Blind Baking: This step ensures a crisp crust, preventing sogginess from the moist filling.
Equipment
- Electric Mixer – Either Hand Mixer or Stand Mixer with a whisk attachment
- Medium Bowl
- Parchment Paper
Key Ingredients and Substitutions
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Chocolate: Opt for semisweet or bittersweet chocolate for the filling to achieve a deep chocolate flavor.
- Substitution: If you’re looking for a lighter taste, milk chocolate can be used, but adjust sugar levels accordingly.
- Egg Whites: Room temperature egg whites whip up to greater volume.
- Substitution: For allergy concerns or if fresh eggs are scarce, use pasteurized egg whites from a carton, though the result might be slightly less voluminous.
- Cream of Tartar: Helps stabilize the meringue.
- Substitution: A small amount of lemon juice or vinegar can work but might add a subtle tang.
How To Make Chocolate Meringue Pie
Blind Bake the Crust: Preheat your oven to 375°F. Use a refrigerated pie crust. Bake with weights for 10 minutes, then without for five more minutes, until golden. Allow it to cool.
Prepare Chocolate Filling:
Heat half the cream with sugar, and temper egg yolks. Cook until thick.
Strain, combine with melted chocolate, and fold in whipped cream.
Pour the chocolate pie filling into the pie crust.
Meringue Topping: Whip egg whites with cream of tartar to soft peaks, slowly add sugar to reach stiff peaks, then incorporate vanilla.
Bake: Spread meringue over the filling, then bake at 350°F for 10-15 minutes until lightly golden brown.
Chill: Let it cool, then refrigerate for a few hours to set.
Recipe Tips for Perfect Chocolate Meringue Pie
Use a Fully Baked Crust – Blind bake the pie crust until golden and set to avoid a soggy bottom. Make sure it cools completely before adding the chocolate filling.
Choose High-Quality Chocolate – Use high-quality semi-sweet or dark chocolate for a rich and smooth custard. This makes a big difference in the depth of flavor and overall taste.
Temper the Egg Yolks – When making the custard, temper the egg yolks by slowly whisking in a small amount of the hot milk mixture to prevent scrambling. This prevents scrambled eggs, and ensures a silky, lump-free filling.
Cook the Custard to the Right Consistency – Stir the custard over medium heat until it thickens and coats the back of a spoon. It should be smooth and glossy without any lumps. If you get any lumps, simply pour through a fine strainer and remove the lumps.
Cool the Filling Slightly Before Adding to the Crust – Allow the chocolate custard to cool for a few minutes before spreading it into the baked crust. This helps prevent the crust from becoming too soft or absorbing moisture.
Make sure your bowl and beaters are very clean and dry. Wiping them with a little lemon juice can be good to keep any oils from ruining the meringue.
Whip the Meringue to Soft Peaks – Whisk the egg whites with cream of tartar for stability, and gradually add sugar until you reach soft peaks. The meringue should be glossy and hold its shape without collapsing.
Seal the Meringue to the Crust – Spread the meringue over the chocolate filling, ensuring it touches the edges of the crust to create a seal. This helps prevent the meringue from shrinking during baking. Do not worry if the meringue separates slightly as it bakes.
Create Decorative Peaks – Use the back of a spoon or a spatula to create decorative swirls or peaks on the meringue. This adds visual appeal and allows for an evenly toasted top.
Cool Completely Before Slicing – Let the pie cool at room temperature for at least an hour and then chill it in the refrigerator for a few hours. This helps the chocolate filling set and makes slicing easier.
Serve with Clean Slices – Use a sharp knife dipped in hot water and wiped dry to cut clean slices. This prevents the meringue and custard from sticking and ensures a neat presentation.
Variations
Nutty Crunch: Sprinkle toasted nuts on the meringue before baking for added texture.
How To Store Your Chocolate Meringue Pie
- Refrigeration: Keep loosely covered in the fridge for up to 2 days. The meringue might slightly weep but retains flavor.
- Freezing: Freeze without meringue. Thaw, then add fresh meringue before serving for best results.
FAQs
Yes, you can make the chocolate pie filling in advance, but make the meringue and top the pie with the meringue just before serving.
Weeping can occur due to high humidity or not sealing the meringue to the crust’s edge.
More Pie Recipes
- German Chocolate Pecan Pie – A mash-up of German Chocolate Cake and Pecan Pie.
- Kentucky Derby Pie – A delicious pie with walnuts, chocolate, and bourbon.
- Chocolate Peanut Butter No Bake Pie – This pie combines chocolate and peanut butter flavors with Greek yogurt!
If you made this recipe and loved it, please comment with a rating to share your experience.
Recipe
Chocolate Meringue Pie Recipe
Ingredients
Chocolate Pie
- 1 refrigerated pie crust
- 2 cups heavy cream divided
- 5 large egg yolks room temp
- 3/4 cup granulated sugar divided
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 10 ounces semisweet or bittersweet chocolate chopped
Meringue:
- 5 egg whites room temp
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon vanilla extract
Instructions
Step 1: Blind Baking the Crust:
- Preheat the oven to 375°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
Step 2: Prepare the Chocolate Filling
- In a medium saucepan, add ½ cup sugar and 1 cup of cream. Whisk until the mixture is smooth.
- Place the saucepan over medium heat, stirring constantly, until the mixture begins to bubble (about 3-4 minutes).
- Remove the saucepan from the heat. You can temper the egg yolks by slowly whisking about 1/2 cup of the hot cream mixture into the beaten egg yolks. OR slowly pour the egg yolk mixture into the saucepan, while whisking quickly.
- Return the saucepan to medium heat and cook for another 5 to 6 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat.
- For a smoother consistency, you can pour the egg mixture through a fine strainer to remove any clumps.
- Place the chocolate and ½ cup of cream in a microwave safe bowl. Microwave on high for 30 seconds and stir until melted and smooth, if needed, heat for an additional 15 seconds until the chocolate is all melted.
- Stir in the espresso powder, melted chocolate, and vanilla extract until the filling is smooth.
- Beat the remaining ½ cup heavy cream and ¼ cup sugar together until stiff, then fold into the chocolate.
- Pour the chocolate filling into the pre-baked pie crust and set aside.
Step 3: Make the Meringue
- Preheat the oven to 350°F (175°C).
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the egg whites on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
Step 4: Assemble and Bake the Pie
- Spread the meringue over the warm chocolate filling, ensuring the meringue touches the edges of the crust to seal it completely.
- Use a spatula or the back of a spoon to create decorative peaks or swirls in the meringue.
- Bake the pie in the preheated oven for 10-15 minutes or until the meringue is lightly golden brown.
- Remove the pie from the oven and let it cool on a wire rack at room temperature for about 1 hour.
Step 5: Chill and Serve
- Once the pie has cooled, transfer it to the refrigerator and chill for at least 2-3 hours to allow the filling to set completely.
- Slice and serve the pie chilled for the best texture and flavor.
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