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The Best Chocolate Meringue Pie with Silky Filling and Flawless Fluffy Meringue Topping

Close-up of a perfect slice of chocolate meringue pie showing layers of crust, cream, chocolate filling, and torched meringue.
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Make this classic chocolate meringue pie featuring a rich, velvety chocolate custard filling and a towering, perfectly golden, fluffy meringue topping. This recipe provides clear steps for a showstopper dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 1 1/2 cups granulated sugar, divided
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 350 degrees F. Bake the pie crust according to package directions or until lightly golden. Let it cool completely on a wire rack.
  2. Prepare the Chocolate Filling: In a medium saucepan, whisk together 1 cup of the sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1 cup of the hot chocolate mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining hot chocolate mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the mixture thickens again and bubbles slowly. Do not let it boil vigorously. Remove from heat.
  6. Stir in the chopped chocolate, butter, and vanilla extract until smooth. Pour this rich chocolate custard immediately into the cooled, prebaked pie shell.
  7. Prepare the Meringue: In a clean, grease-free bowl of a stand mixer (or using a hand mixer), beat the egg whites until soft peaks form.
  8. Gradually add the remaining 1/2 cup of sugar and the cream of tartar while beating continuously. Continue beating until stiff, glossy peaks form. This is your fluffy meringue topping.
  9. Spread the meringue over the hot chocolate filling, making sure the meringue touches the edges of the crust all around. This seals the filling and helps prevent weeping. Create decorative swirls with the back of a spoon.
  10. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent meringue weeping, make sure your mixing bowl for the egg whites is completely free of any grease or yolk residue.
  • When spreading the meringue, seal it completely against the crust edge to trap steam inside the filling.
  • For a toasted meringue look without returning the pie to the oven, use a kitchen torch after the pie has cooled slightly.

Nutrition

Find it online: https://mistyplate.com/chocolate-meringue-pie-recipe-flawless/