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The Secret to Perfect Chocolate Meringue Pie

A close-up slice of rich chocolate meringue pie showing the dark filling and tall, toasted meringue.
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Follow these steps for a rich chocolate custard filling and a tall, stable meringue topping that does not weep.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 3/4 cups cold water
  • 2 large egg yolks, lightly beaten
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F. Bake the pie crust according to package directions until lightly golden. Cool completely on a wire rack.
  2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for one minute, stirring constantly. Remove from heat.
  4. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks. Pour the tempered yolk mixture back into the saucepan.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the mixture returns to a boil. Boil for one minute. Remove from heat.
  6. Stir in the chopped chocolate, butter, and vanilla extract until smooth. Pour the hot chocolate filling immediately into the cooled, baked pie crust.
  7. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating. Gradually add the remaining 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  8. Spread the meringue over the hot filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  9. Bake at 350 degrees F for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing. Avoid placing the pie in the refrigerator immediately, as rapid cooling can cause weeping.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl for the egg whites is completely free of grease or yolk.
  • Bake the meringue on the hot filling; this helps seal the filling to the meringue layer.
  • For the best slicing, use a sharp, thin knife dipped in hot water between each cut.

Nutrition

Find it online: https://savoryskies.com/chocolate-meringue-pie-secrets-revealed/