Chocolate Mocha Meringue Pie
Submitted by errolbax
Silky chocolate mocha cream pie topped with golden meringue. A from-scratch custard filling with real chocolate and coffee, baked in a flaky crust.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is old-school pie making at its finest. A velvety chocolate custard spiked with instant coffee gets poured into a baked pie shell, then crowned with billowy meringue that browns to golden in the oven.
The filling cooks slowly in a double boiler, which means no scorching and no lumps. Just patient stirring until it thickens into something glossy, rich, and deeply chocolatey with that coffee backbone holding it all together.
Top it with grated chocolate and chill it overnight. The crust stays crisp even after a full night in the fridge.
Kitchen Tips
- Temper the egg yolks by stirring a small amount of the hot mixture into them first; dumping them straight in will give you scrambled eggs in your pie
- Beat the filling with a wooden spoon after removing from heat to get that extra-thick, glossy consistency
- Seal the meringue all the way to the crust edges to prevent weeping and shrinking
- Chill thoroughly before slicing; a warm mocha pie will ooze everywhere
Ingredients
Directions
Scald 2½ cups of the milk in a double boiler over hot water on low heat, stirring constantly.
Add the chocolate and coffee powder.
Combine the flour and remaining milk in a small bowl and mix until smooth.
Add the sugar and salt.
Stir into the chocolate mixture in double boiler. Cook, stirring constantly, for 15 minutes.
Stir a small amount into the egg yolks, then stir egg yolk mixture back into the chocolate mixture.
Cook, stirring, for 8 minutes or until thickened and smooth.
Add the butter, then remove from heat and beat with a wooden spoon until thick.
Stir in the vanilla.
Cool completely.
Pour into the pie shell, then cover with Basic Meringues mixture, sealing edge.
Bake at 350℉ (180℃) for 15 minutes or until lightly browned.
Chill thoroughly. Garnish with grated chocolate. It may be refrigerated overnight and the pastry will remain crisp.
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