Old Fashioned Chocolate Meringue Pie
Old-fashioned Chocolate Meringue Pie with a silky, stovetop chocolate custard filling and a soft, golden homemade meringue, all in a flaky crust.
Servings 8 servings
Ingredients
- 3 eggs separated
- 1 ¼ cups sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 3 cups milk
- 3 tablespoons butter softened
- 1 ½ teaspoons vanilla
- 1 9-inch pie shell baked and cooled
- ¼ cup sugar
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.3 egg yolks
- In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk. 1 cup milk1 ¼ cups sugar, ½ cup cocoa powder, ¼ teaspoon salt, ⅓ cup cornstarch
- Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cups milk, whisking constantly until well blended.2 cups milk
- Bring to a low boil. Cook for about 1 minute, stirring constantly. Remove from heat.
- Add a small amount of the hot mixture to the egg yolks, stirring well.
- Add the egg mixture back to the cocoa mixture in the saucepan.
- Cook for about 2 minutes until the mixture begins to thicken, stirring constantly. Remove the pan from the heat and stir in the butter and vanilla.3 tablespoons butter, 1 ½ teaspoons vanilla
- Pour the chocolate mixture into the cooked, cooled pie shell. (Note: the chocolate mixture should be somewhat thickened but will finish setting up as the pie cools.)1 9-inch pie shell
- Add the egg whites to a large mixing bowl. Beat on medium speed until foamy. Gradually add the 1/4 cup sugar. Increase speed to high and continue to beat until stiff peaks form.3 egg whites¼ cup sugar
- Spread the meringue immediately on the hot filling and bake for 12 to 15 minutes until golden brown on top.
Notes
- Use a baked and cooled deep-dish pie shell. Homemade or a purchased frozen or refrigerated crust both work.
- Stir the cocoa and cornstarch into about one cup of the milk first to make a smooth paste, then add the rest. This prevents lumps.
- Whisk constantly and watch the edges and bottom of the pan. A cocoa custard scorches quickly, and you'll taste it if it does.
- Temper the yolks by stirring in a little of the hot filling before adding them back to the pan, so they blend in smoothly instead of scrambling.
- Cook the filling until it thickens and coats the back of a spoon. Undercooking is the main reason a chocolate pie turns out runny.
- Egg whites must be at room temperature and the bowl completely clean. Any fat, oil, or yolk will keep them from whipping. No cream of tartar needed.
- Spread the meringue over the hot filling, sealing it to the crust, and bake right away to prevent a watery layer from forming.
- Chill the pie several hours before slicing.
- Store covered in the refrigerator up to 4 days; a sealable pie container beats plastic wrap, which sticks to the meringue.
Nutrition
Serving: 1slice | Calories: 358kcal | Carbohydrates: 59g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 89mg | Sodium: 214mg | Fiber: 2g | Sugar: 40g
