Old-fashioned chocolate meringue pie with its rich chocolate filling is the ultimate chocolate lovers' indulgence perfect for any occasion.
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
19-inch pie shellbaked and cooled
Preheat the oven to 350 degrees.
In a medium bowl, whisk the 3 egg yolks until thick and lemon colored. Set aside.
In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cup milk, whisking constantly until well blended.
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, then 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.
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.)
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.
Spread the meringue immediately on the hot filling and bake for 12 to 15 minutes until golden brown on top.
TIPS AND FAQs
Storing your pie: Store covered in the refrigerator for up to 4 days. I recommend a sealable container rather than plastic wrap because the wrap will stick to the meringue. When it comes to freezing meringue pies, I don't recommend it. The texture of a meringue changes dramatically when frozen becoming tough and rubbery. If, however, you don't mind a tough, rubbery meringue go right ahead and freeze your pie. Wrap it well and store it in the freezer for up to 3 months. Thaw overnight in the fridge.
Making meringue: The eggs need to be at room temperature to get the most volume possible when making meringue. Before starting to beat egg whites, make sure that the bowl and beaters you are using are scrupulously clean. Even the smallest amount of fat, oil, or yolk in the bowl will prevent the egg whites from beating correctly. If you happen to get a tiny bit of yolk into the whites when separating the eggs, you'll simply have to throw those out and start over. They'll never whip up into a meringue.