Chocolate Meringue Pie

The not-overly-sweet meringue topping on this chocolate pie is a nice balance to the rich chocolate filling.

Scrumptious chocolate meringue pie.
Photo by Cary L.
Scrumptious chocolate meringue pie.
Scrumptious chocolate meringue pie.

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

2

pies

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 1

    (9-inch) pie crust, store-bought or homemade, unbaked (fitted in a pie plate)

  • 1

    cup sugar

  • 3

    tablespoons unsweetened cocoa powder

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon plus 1 teaspoon cornstarch

  • 1

    (12-ounce) can evaporated whole milk

  • 3

    large eggs, separated

  • 3

    tablespoons unsalted butter, cut into small pieces

  • 1

    teaspoon pure vanilla extract

Directions

Preheat oven to 375°F. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside. Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks. Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute. Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day. Preheat oven to 450°F. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

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