This Pie Is A Chocolate Lovers Dream

When we need something indulgent, we turn to this…

Expect your family to ask for seconds when you whip up this yummy chocolate meringue pie. Perfect for a relaxed supper with the kids or a fancy dinner party, this crowd-pleasing alternative to traditional lemon meringue pairs chocolate cream filling with light, fluffy meringue for a to-die-for treat! We cut corners by preparing the filling ahead of time and using a store-bought crust (though you’re more than welcome to make your own), just be sure to top the pie with shaved chocolate for an extra decadence and a picture-perfect look.

Chocolate Meringue Pie

Serves 8


  • 1  pie crust, unbaked
  • 3  eggs, separated
  • 1 can evaporated milk
  • 3 tablespoons cocoa powder
  • 1/3 cup flour
  • 2 tablespoons unsalted butter
  • 1 1/4 cups sugar, divided
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cream of tartar
  • 2 ounces semisweet or dark chocolate, shaved
  1. Pre-bake your pie shell according to package directions, then preheat oven to 350º F.
  2. In a large mixing bowl, mix together 1 cup sugar, flour, cornstarch and cocoa powder. Slowly whisk in evaporated milk and egg yolks until smooth. Transfer mixture to a medium saucepan.
  3. Over medium heat, bring the filling mixture to a very low boil while stirring continuously. Immediately reduce heat to low and continue cooking for an additional 1-2 minutes, or until filling begins to thicken. Remove the filling from heat, then stir in butter and vanilla.
  4. Pour the filling into prepared pie shell. (Pour through a strainer if mixture isn't completely smooth.) In a large bowl or mixer, beat egg whites with cream of tartar. Gradually add remaining 1/4 cup of sugar and continue whipping until the meringue forms stiff peaks.
  5. Gently spread meringue over your pie filling, then place pie in oven and bake for 10-15 minutes, or until meringue is light brown. Remove from oven and let cool at least 15 minutes. Using a peeler or a knife, shave pieces of semisweet chocolate over the top of the pie. Serve immediately or refrigerate until serving.

Recipe adapted from Martha Stewart