Classic Chocolate Meringue Pie: Grandma’s Recipe for a Sweet Treat

Welcome to Sweet Emily’s kitchen! Today, we are making a true classic: chocolate meringue pie. This old-fashioned dessert combines a rich, decadent chocolate filling with a cloud of fluffy, golden meringue. It’s a comforting treat that evokes cherished family memories and is simpler to make than you might think. Get ready to bake a delicious chocolate meringue pie that tastes like grandma’s!

Why You’ll Love This Chocolate Meringue Pie

This beloved recipe is a standout for many reasons. You’ll soon discover why it’s a favorite!

• Rich, Decadent Chocolate Filling: Every bite offers deep, satisfying chocolate flavor.
• Light, Airy Meringue: Enjoy a perfectly golden, fluffy meringue topping that melts in your mouth.
• Timeless, Old-Fashioned Dessert: This pie brings back nostalgic memories with every slice.
• Impress Guests with Homemade Charm: It’s a beautiful dessert that looks impressive, but is easy to master.
• Perfect for Any Occasion: Ideal for holidays, family gatherings, or just a special weeknight treat.

Ingredients

Gather these simple ingredients to create your irresistible chocolate meringue pie.

• For the Chocolate Filling:
  • 1 pre-baked pie crust (9-inch)
  • 1 cup granulated sugar
  • 4 heaping tablespoons unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 cup semi-sweet chocolate chips
• For the Meringue:
  • 4 large egg whites (room temperature)
  • Pinch of salt
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • Few drops of vanilla extract

Notes & Substitutions

For your delightful chocolate meringue pie, ingredient choices matter. To understand the impact on flavor and texture, learn more about the differences between Dutch-process and natural cocoa powder. Dutch-process creates a darker, less acidic flavor. While whole milk is recommended for richness, evaporated milk offers an even creamier result. For the crust, homemade butter crust adds flavor, but a good quality store-bought crust works well too. When separating eggs, ensure no yolk gets into the whites for the best meringue.

Equipment

Having the right tools makes baking this classic chocolate meringue pie a breeze.

• 9-inch pie plate
• Medium saucepan
• Whisk
• Mixing bowls (various sizes)
• Electric mixer (stand or hand)
• Measuring cups and spoons
• Heat-resistant spatula
• Oven

Instructions

Follow these step-by-step instructions to create your beautiful and delicious chocolate meringue pie. Take your time, especially with the meringue!

Prepare the Pie Crust

Start by preparing your pie crust. Blind bake your 9-inch pie crust according to package directions or your favorite recipe until it is beautifully golden. This step prevents a soggy bottom for your chocolate meringue pie. Once baked, allow the crust to cool completely on a wire rack before you add the filling. A cool crust ensures the hot chocolate filling sets properly.

Make the Chocolate Filling

Now, let’s create the rich chocolate filling. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and a pinch of salt. Gradually add the whole milk to the dry ingredients, whisking continuously until the mixture is smooth. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring often. Cook for just one minute after it begins to boil, then remove it from the heat.

In a separate bowl, lightly beat the four egg yolks. To temper the yolks, slowly whisk a small amount (about 1/2 cup) of the hot milk mixture into the beaten egg yolks. This slowly raises their temperature without cooking them. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to medium heat. Stir constantly with your whisk for about 3 minutes, or until the filling has thickened considerably.

Once thickened, remove the pan from the heat immediately. Stir in the vanilla extract, unsalted butter, and semi-sweet chocolate chips. Continue stirring until the butter and chocolate chips are fully melted and incorporated, creating a smooth, glossy chocolate filling. Pour this hot chocolate filling directly into your cooled, baked pie crust. It is important to add the meringue layer while the filling is still hot.

Prepare the Meringue

This is the key to a perfect chocolate meringue pie! Ensure your mixing bowl and electric mixer beaters are completely spotless and grease-free. Any trace of fat can prevent the egg whites from whipping properly. In the clean mixing bowl, combine the room temperature egg whites, a pinch of salt, and the cream of tartar. Beat the egg whites with your electric mixer on medium-high speed until they form soft peaks.

Gradually, a tablespoon at a time, add the granulated sugar to the egg whites while continuing to beat. Once all the sugar is incorporated, add a few drops of vanilla extract. Increase the mixer speed to high and continue beating until the meringue is stiff, glossy, and holds its shape beautifully. It should look like a bright white cloud.

Immediately spread the meringue over the hot chocolate filling in the pie crust. Use a spatula or the back of a spoon to create decorative peaks. Critically, make sure to seal the meringue completely to the edges of the pie crust all the way around. This prevents the meringue from shrinking or weeping during baking.

Bake and Chill the Pie

Bake your chocolate meringue pie in a preheated oven at 325°F (160°C) for approximately 20 minutes. Keep a close eye on it until the meringue is beautifully golden brown on top. Once baked, remove the pie from the oven and place it on a wire rack to cool completely at room temperature. This cooling process can take several hours. After it has cooled to room temperature, transfer the pie to the refrigerator. Chill it for a minimum of 3-5 hours before serving. This chilling time is essential for the filling to fully set and for the flavors to meld perfectly.

Pro Tips for Success

Achieving a flawless chocolate meringue pie is easier with a few expert tips.

• Perfect Meringue: Always use room temperature egg whites for maximum volume. Understanding the science of whipping egg whites can help explain why absolutely no yolk contaminates the whites, as fat prevents whipping. Clean equipment is crucial; even a tiny grease spot can ruin it. Avoid making meringue on humid or rainy days, as moisture can make it difficult to achieve stiff peaks.
• Prevent Weeping: Apply the meringue to the hot filling directly from the stove. This helps “set” the bottom of the meringue. Seal the meringue thoroughly and completely to the pie crust edges all around, creating a barrier.
• Avoid Beading: Do not overbake the meringue. Overbaking can cause it to shrink and release moisture, leading to tiny sugar beads on the surface.
• Clean Slices: For perfectly neat slices of your classic chocolate meringue pie, dip your knife in warm water and wipe it clean between each cut.

Serving, Storing, and Variations

Make the most of your delightful chocolate meringue pie with these tips.

Serving Suggestions

Serve your chilled slices of chocolate meringue pie plain to let the flavors shine. A light dusting of unsweetened cocoa powder over the meringue adds an elegant touch and extra chocolatey aroma. For an extra decadent treat, a dollop of whipped cream on the side can be a lovely addition, though the meringue provides plenty of creaminess.

Storage

Properly store your chocolate meringue pie to maintain its freshness. Refrigerate any leftovers immediately. To prevent the meringue from sticking to plastic wrap, insert a few toothpicks into the meringue before loosely covering the pie with plastic wrap. This creates a dome and prevents direct contact. Store the pie in the refrigerator for up to 2 days for the best quality and texture.

Freezing

Freezing this particular dessert is generally not recommended. The delicate meringue can become rubbery, and the pie crust often turns soggy after thawing, significantly impacting the texture and overall enjoyment of your chocolate meringue pie. It’s best enjoyed fresh.

Variations

Feel free to customize your pie! For the crust, try a homemade butter crust for a rich, flaky base, or a simple graham cracker crust for a different texture. Adjust the chocolate intensity in the filling by using a blend of cocoa powders or experimenting with dark chocolate chips instead of semi-sweet for a more intense flavor.

Nutrition Information

Here is an estimated nutritional breakdown for one serving of this delightful chocolate meringue pie. Please note that these values are estimates and can vary based on specific ingredients and preparation methods.

Note: Nutritional values are approximate and may vary depending on ingredients and portion sizes.

Frequently Asked Questions

Have questions about making the perfect chocolate meringue pie? We have answers!

• How to prevent meringue pie from weeping? Apply your meringue to the hot chocolate filling immediately after it’s cooked, and ensure you seal the meringue completely to the pie crust edges.
• How do I store chocolate meringue pie? Refrigerate your pie for up to 2 days. To protect the meringue, loosely cover it with plastic wrap, using toothpicks to create space.
• Can I freeze chocolate meringue pie? Freezing is not recommended for this pie. The delicate texture of the meringue and the crust can become soggy upon thawing.
• Why do little beads of water form on my meringue? These “sugar beads” or weeping occur when the meringue is overbaked. This causes it to shrink and release moisture, resulting in the sticky droplets.

Conclusion

There’s nothing quite like a slice of homemade chocolate meringue pie. This classic recipe combines a rich, velvety chocolate filling with a dreamy, light meringue topping, creating a dessert that truly satisfies. We hope you feel confident trying this time-honored recipe and sharing its comforting appeal with your loved ones. Enjoy the simple joy of baking something truly special from your own kitchen!

Classic Chocolate Meringue Pie: Grandma’s Recipe for a Sweet Treat

This classic chocolate meringue pie features a rich, creamy chocolate filling set in a pre-baked crust, topped with a light and airy meringue that’s baked until golden. It’s a sweet, comforting dessert perfect for any occasion, passed down through generations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 8 slices

Calories 450 kcal

Equipment

• Saucepan
• Mixing bowls
• Whisk
• Electric mixer
• Pie dish

Ingredients

  

Chocolate Pie Filling

• 9 inch pie crust pre baked
• 1 cup sugar
• 4 Tbsp cocoa heaping
• 3 Tbsp cornstarch
• pinch salt
• 4 egg yolks
• 2 cups whole milk
• 1 tsp vanilla extract
• 2 Tbsp butter
• 1/4 cup semi sweet chocolate chips

Meringue

• 4 egg whites
• pinch salt
• 1/4 cup sugar
• 1/4 tsp cream of tartar
• vanilla extract few drops

Instructions

 

Chocolate Pie Filling

• In a saucepan, combine sugar, cocoa, cornstarch, and salt.
• Stir in milk, then bring the mixture to a boil and cook for 1 minute.
• Beat the egg yolks in a separate bowl until smooth.
• Gradually temper the egg yolks by slowly whisking a small amount of the hot milk mixture into them to prevent scrambling.
• Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
• Cook over medium heat, stirring constantly for about 3 minutes, until the filling thickens.
• Remove from heat and stir in vanilla, chocolate chips, and butter until completely melted and combined.
• Pour the hot chocolate filling into the pre-baked pie crust. Prepare the meringue immediately.

Meringue

• In a clean bowl, beat egg whites, a pinch of salt, and cream of tartar until stiff peaks form.
• Gradually beat in sugar and a few drops of vanilla until the meringue is glossy and firm.
• Carefully spread the meringue over the warm pie filling, ensuring it seals to the edge of the crust. Bake at 325°F for about 20 minutes, or until the meringue is golden brown.
• Let the pie cool completely at room temperature, then chill for several hours to set properly before serving.

Notes

To prevent the eggs from scrambling, temper the egg yolks by slowly incorporating a small amount of the hot milk mixture before adding them to the pan.
For best results, apply the meringue to the hot pie filling immediately after pouring.
Ensure the meringue is sealed completely to the edges of the pie crust to prevent weeping.
Allow the pie to cool and set thoroughly, preferably chilling for several hours, before slicing and serving.