Chocolate Meringue Pie Recipe

Why I Love This Recipe

This classic Chocolate Meringue Pie is a showstopper. The combination of a rich, velvety chocolate filling with a light, airy meringue topping is irresistible. It’s a nostalgic dessert that brings back memories of family gatherings and holiday celebrations. The best part? It’s surprisingly simple to make, yet elegant enough to impress anyone at your table. Every bite is a harmonious blend of creamy chocolate and pillowy meringue, making it the perfect dessert for chocolate lovers everywhere.

Recipe Details

Prep Time: 25 minutes
Cook Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8 slices

Ingredients

For the Chocolate Filling:

• 3 large egg yolks (room temperature)
• 1 cup sugar
• 3 tablespoons White Lily all-purpose flour (or your preferred brand)
• 2 tablespoons Hershey’s unsweetened cocoa powder
• 1 (12-oz) can evaporated milk
• 1/2 stick butter (4 tablespoons)
• 1 teaspoon vanilla extract (Mexican vanilla recommended for a deeper flavor)

For the Meringue:

• 3 large egg whites (ensure no yolk contamination)
• 4 tablespoons sugar
• 1 tablespoon cold water
• 1/2 teaspoon vanilla extract (preferably Mexican vanilla)

Instructions

Step 1: Prepare the Pie Shell

1. Bake a regular (not deep-dish) pie shell according to the package or recipe instructions.
2. Once baked, let it cool completely on a wire rack while preparing the filling and meringue.

Step 2: Make the Chocolate Filling

1. In a medium saucepan, combine egg yolks, sugar, flour, cocoa powder, evaporated milk, and butter.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly with a flat metal spatula. Scrape the bottom and sides of the pan to prevent sticking or burning.
3. Continue cooking until the mixture thickens to a smooth, pudding-like consistency.
4. Remove the saucepan from heat and stir in the vanilla extract.
5. For an ultra-smooth filling, use a hand mixer to blend the mixture and remove any lumps.
6. Pour the filling into the pre-baked pie shell and spread it evenly.

Step 3: Prepare the Meringue

1. In a clean mixing bowl, combine egg whites and cold water.
2. Using a hand mixer, beat the egg whites on medium speed until they start to foam.
3. Gradually add sugar, one tablespoon at a time, while continuing to beat the mixture.
4. Once soft peaks form, add the vanilla extract and beat until stiff peaks form (the meringue should hold its shape but not become dry or over-whipped).

Step 4: Assemble and Bake the Pie

1. Spread the meringue over the chocolate filling, ensuring it covers the entire surface and reaches the edges of the crust to seal the filling.
2. Use the back of a spoon to create decorative peaks or swirls on the meringue.
3. Preheat the oven to 450°F (230°C).
4. Bake the pie for about 5 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid overbaking.

Step 5: Cool and Serve

1. Remove the pie from the oven and place it on a wire rack to cool. Let it sit for at least 1 hour to allow the filling to set fully.
2. Slice and serve at room temperature, and enjoy the luscious chocolate filling paired with the light, fluffy meringue.

Tips & Tricks

1. Room-Temperature Eggs: Bring your eggs to room temperature for better volume in the meringue.
2. No Yolk in Whites: Even a small amount of egg yolk can prevent the egg whites from whipping properly. Use a clean bowl and utensils for best results.
3. Sealing the Meringue: Spread the meringue to the edges of the crust to prevent it from shrinking during baking.
4. Watch the Oven: Meringue browns quickly, so don’t walk away while it’s baking.
5. Ultra-Smooth Filling: For a velvety texture, blend the filling with a hand mixer before pouring it into the crust.

Storage

• Refrigerator: Store leftover pie in an airtight container or cover it tightly with plastic wrap. Refrigerate for up to 3 days.
• Freezing: Chocolate meringue pie doesn’t freeze well as the meringue can become watery when thawed. For best results, enjoy it fresh.

FAQs

1. Can I use a store-bought crust?
Yes, a pre-made pie crust works great if you’re short on time.

2. What if I don’t have Mexican vanilla?
Regular vanilla extract will work just fine, but Mexican vanilla adds a richer, more aromatic flavor.

3. Can I make this pie ahead of time?
You can prepare the filling and bake the pie a day in advance. Add the meringue and bake it fresh for the best texture.

4. How do I prevent a weepy meringue?
Ensure the sugar is fully dissolved into the egg whites, and spread the meringue while the filling is still warm.

5. Can I use dark chocolate instead of cocoa powder?
Yes! Substitute the cocoa powder with melted dark chocolate (about 2 oz), but reduce the sugar slightly to balance the sweetness.

This Chocolate Meringue Pie is the ultimate dessert for any occasion. Indulgent, light, and perfectly balanced, it’s a treat that’s sure to wow your family and friends