Favourite Chocolate Meringue Pie

Chocolate meringue pie is the diner-counter classic that lost its place to fluffier no-bake imitations. The original is built on a stovetop custard thickened with cornstarch and egg yolks, deepened with unsweetened chocolate, and crowned with a tall, glossy meringue baked golden.

The filling technique is straightforward but unforgiving. Cornstarch needs to come to a full bubble to lose its raw, starchy taste, but stir it continuously or the bottom of the pan scorches. Whisking constantly is the only way to get smooth, lump-free filling.

Meringue weeps when baked on cold filling. Spread the meringue while the chocolate filling is still hot from the stovetop. The heat partially cooks the underside of the meringue, sealing it to the filling and preventing the dreaded watery beads underneath after slicing.

Seal the meringue all the way to the edge of the pastry crust. Any gap and the meringue shrinks back during baking, leaving naked chocolate showing. The seal locks everything in place.

Pro Tips

• Cream of tartar in the egg whites is the unsung hero. It stabilizes the meringue so it holds its peaks through baking and slicing without collapsing.
• Add the meringue sugar one tablespoon at a time. Dumping it in all at once weighs down the whites and prevents stiff peaks from forming.
• Cool the pie at room temperature, not in the fridge. Cold air condenses on warm meringue and produces droplets across the surface.

Variations

• Use semisweet chocolate and reduce filling sugar by 2 tablespoons for a sweeter, less intense pie.
• Add 1 teaspoon instant espresso powder to the filling for a mocha version.
• Top with chocolate shavings or cocoa powder dusted through a fine sieve for a more dessert-display finish.