Chocolate Meringue Pie

Balancing the menu's abundance of summer fruits is rich and velvety Chocolate Meringue Pie—always a crowd pleaser. Our version features a silken filling nestled between a flaky homemade piecrust and peaks of frothy topping caramelized to a tantalizing golden brown.
Chocolate Meringue Pie
Makes 1 (9-inch) deep-dish pie
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  1. Flaky Pie Dough (recipe follows)
  2. 1 cup confectioners’ sugar
  3. ¼ cup unsweetened cocoa powder
  4. ¼ cup all-purpose flour
  5. 4 egg yolks
  6. 2 cups half-and-half
  7. 1 ⁄8 teaspoon salt
  8. 3 ounces semisweet chocolate, chopped
  9. 1 tablespoon vanilla extract
  10. ¼ cup unsalted butter
  11. 4 egg whites
  12. ½ teaspoon cream of tartar
  13. 1 ⁄3 cup superfine sugar
Flaky Pie Dough
  1. 2¼ cups all-purpose flour
  2. 1½ teaspoons salt
  3. 2 tablespoons sugar
  4. 1 cup cold unsalted butter, cut into ½-inch pieces
  5. 1 ⁄3 cup cold buttermilk
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll Flaky Pie Dough to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Line dough with parchment paper, and fill with pie weights. Bake until golden brown, about 30 minutes. Remove from oven, and set aside.
  3. In a medium saucepan, whisk together confectioners’ sugar, cocoa, and flour.
  4. In a small bowl, whisk together egg yolks, half-and-half, and salt. Add yolk mixture to cocoa mixture in saucepan, whisking to combine. Cook over medium heat until thick, about 5 minutes. Add chopped chocolate and vanilla extract, whisking until melted. Add butter, whisking until combined. Pour warm mixture into piecrust.
  5. In a medium bowl, beat egg whites with a mixer at medium-high speed until frothy. With mixer running, add cream of tartar and superfine sugar. Continue beating until stiff peaks form.
  6. Spoon meringue over warm chocolate filling, being careful not to leave gaps between meringue and crust. Bake until meringue is golden brown, about 10 minutes. Remove from oven, and let cool on a wire rack. Tent pie with foil, and refrigerate for up to 12 hours. Make sure pie has cooled completely before placing in refrigerator, or condensation will form on the meringue.
Flaky Pie Dough
  1. In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter; pulse until crumbly. With processor running, add buttermilk, a little at a time, just until dough comes together. Remove dough from food processor. Shape into a disk. Wrap disk in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
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