Chocolate Meringue Pie
Chocolate meringue pie is an easy chocolate dessert with a no-bake filling. Traditional sweet pie crust gets filled with a luscious chocolate pudding and topped with a dreamy chocolate-swirled Swiss meringue. This chocolate cream pie is rich, creamy, and silky, with a little crunch from the crust! It is the perfect dessert to impress your guests or when that chocolate craving hits.
Servings: 8
Calories: 698kcal
Equipment
- Food processor
- Rolling Pin
- 9" pie plate
- Whisk
- Fine mesh sieve
- Rubber spatula
Ingredients
Pie Crust
- 1 disc sweet pie crust recipe for pie crust
Chocolate Filling
- 3 large egg yolks
- ⅔ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon kosher salt
- 3 cups whole milk
- 8 oz semi-sweet chocolate chopped
- ¼ cup unsalted butter cut in tablespoon pieces
- 1 teaspoon vanilla extract
Meringue
- 3 large egg whites
- ⅔ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ⅓ cup semi-sweet chocolate chopped
Instructions
Pie Crust
- Make the pie dough and allow it to chill in the fridge for two hours.1 disc sweet pie crust
- Lightly flour a clean work surface and rolling pin, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
- Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.
- Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
- Fold the sides underneath the crust so the fold meets the edge, then crimp and place in the freezer while the oven preheats.
- Preheat the oven to 400℉. Remove the crust and dock all over the bottom and sides with the tines of a fork. Add a piece of parchment paper into the pie crust and fill it with pie weights (or dried rice/beans).
- Bake for 20 minutes, then remove the parchment and pie weights and continue baking for another 5-10 minutes until there are no longer any moist spots on the bottom of the crust. Transfer to a wire cooling rack.
Chocolate Filling
- Whisk together the egg yolks, sugar, cornstarch, and salt until mostly combined. Drizzle in about 1 cup of milk while whisking until smooth.3 large egg yolks, ⅔ cup granulated sugar, ⅓ cup cornstarch, ¼ teaspoon kosher salt, 3 cups whole milk
- Add the remaining whole milk and chopped chocolate and cook over medium heat, whisking frequently until the mixture starts to get hot.8 oz semi-sweet chocolate
- Once hot, whisk constantly until the mixture begins to bubble and thicken significantly. This can take anywhere from 5-8 minutes.
- Pass the mixture through a fine mesh sieve into a bowl then add the chunks of butter and vanilla and whisk until the butter has melted and incorporated.¼ cup unsalted butter, 1 teaspoon vanilla extract
- Pour the filing into the baked and cooled pie crust, smooth it out, and let it sit at room temperature for 1 hour. Transfer to the refrigerator (uncovered) for at least 3 hours to set.
Meringue
- Fill a saucepan with about two inches of water and turn to medium-high heat. Add a heat-proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
- To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is rather warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking.3 large egg whites, ⅔ cup granulated sugar, ¼ teaspoon kosher salt
- Remove from the heat and whip the egg whites with a hand mixer (or transfer to the bowl of a stand mixer fitted with the whisk attachment) and whisk on high speed until soft peaks form. Add the vanilla and continue whipping until stiff peaks form and a ball of meringue forms in the whisk.2 teaspoons vanilla extract
- Melt the chopped chocolate in the microwave, in :30s increments (stirring in between each) until completely melted.⅓ cup semi-sweet chocolate
- Allow it to cool for about 5 minutes.
- Pour the chocolate onto one side of the meringue, then use a rubber spatula to do 2-3 big folds, creating a marbled effect (don’t over fold!).
- Carefully scrape the sides and allow the meringue to fall out onto the top of the chilled pie filling. Use the back of a spoon to create a few swoops and peaks. Don’t do too many or the marbled effect will get muddied.
Video
Notes
Dip the knife in hot water before slicing. Clean the knife off completely and re-dip in hot water in between each slice for very clean slices.
Store the pie uncovered in the fridge for up to two days. Add a piece of plastic wrap or parchment paper to any cut, exposed sides of the pie to prevent a skin from forming and any filling from falling out.
Nutrition
Calories: 698kcal | Carbohydrates: 83g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 285mg | Potassium: 403mg | Fiber: 4g | Sugar: 55g | Vitamin A: 800IU | Calcium: 155mg | Iron: 4mg