Best Chocolate Meringue Pie
Submitted by rcal112
An old-fashioned chocolate meringue pie with a rich cocoa pudding filling cooked from scratch and a tall, glossy meringue. Two simple tricks keep the meringue from weeping or shrinking.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
1 hrsThis is a proper old-fashioned chocolate meringue pie, the kind with a deep, dark cocoa pudding filling cooked from scratch on the stovetop, crowned with a tall, billowy meringue. No pudding box in sight.
The filling rewards patience. Whisk the cocoa, cornstarch, sugar, yolks, and milk smooth, then cook it low and slow, stirring constantly, until it thickens to a slow, plopping boil. Resist the urge to crank the heat, because chocolate custard sticks and scorches the instant you look away.
The meringue carries two old cook’s secrets for a clean, weep-free top. First, add the sugar a tablespoon at a time while beating, so it dissolves completely. Second, spread the meringue over the filling while it’s still hot, and seal it all the way to the crust edge.
That seal is what stops the meringue from shrinking and pulling away as it bakes. Pile it into peaks, brown it in the oven, and cool fully before slicing.
Pro Tips
- Mix the dry ingredients before adding any liquid, then whisk smooth, so the filling has no lumps.
- Cook the filling over medium-low heat, stirring constantly. High heat scorches chocolate custard fast.
- Add the meringue sugar a tablespoon at a time and beat to firm, satiny peaks, which prevents weeping.
- Spread the meringue over the hot filling and seal it to the crust all around so it won’t shrink.
Variations
- Use a chocolate cookie crust instead of plain pastry.
- Add a tablespoon of espresso powder to the filling for a mocha note.
- Top with whipped cream and chocolate shavings instead of meringue.
Ingredients
Directions
To make pie:
Combine dry ingredients in a medium saucepan and stir to mix thoroughly before you add liquids.
Now add egg yolks (save the whites for the meringue) and milk and whisk until there are absolutely no lumps.
Place directly over medium-low heat, stir CONSTANTLY until the pudding thickens and comes to a plopping boil.
Watch it like a hawk and DON’T TURN UP THE FIRE; at this stage it’ll stick and burn at the least provocation! Patience is essential here. Remove from heat and stir in the vanilla and butter.
Pour into baked pie shell. Top with meringue. Bake at 325℉ (160℃). until the meringue browns, 15 to 20 minutes. Let cool before serving.
To make Meringue:
Beat egg whites and all other ingredients except sugar until foamy.
Add sugar, one tablespoon at a time, while beating vigorously until the whites will hold a firm peak and are satiny looking.
Spread meringue over the hot filling, starting with small amounts at the edges and sealing to the crust all around.
If you don’t make sure the meringue is well stuck to the crust at this stage, it’ll shrink and pull away during the baking, which makes a lots less attractive pie. Spread pie with remaining meringue, making hills and valleys.
Adding the sugar a little at a time helps make sure that it dissolves completely, and so helps prevent the meringue from weeping. Also, spreading the meringue over the hot filling helps.
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