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
- 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
- Pre-bake your pie shell according to package directions, then preheat oven to 350º F.
- 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.
- 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.
- 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.
- 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