Chocolate Meringue Pie is a beloved classic, especially around Thanksgiving, and for good reason. Rich, velvety chocolate custard fills a perfectly flaky pie crust, topped with a billowy layer of golden, toasted meringue. It's the kind of pie that makes every bite feel like a special treat.
While meringue pies can be a bit intimidating, thanks to the delicate balance required for both the custard and the meringue, this recipe will guide you through the steps to create the perfect chocolate meringue pie with ease.
For my husband, Chocolate Meringue Pie is a year-round favorite, but it's especially requested during the holiday season. He insists on meringue, not whipped cream, atop his chocolate pie, a tradition passed down from his grandmother. It's become a staple at our table on Thanksgiving.
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For years, this pie gave me endless frustration, the chocolate custard wouldn't set properly, or the meringue would weep, leaving me heartbroken every time. But with plenty of trial and error (and more than a few failed attempts), I've learned a lot along the way.
If there's one key tip I can share, it's this: be patient and let the pie chill in the refrigerator for at least 4 hours, 6 if you have the patience. I know it seems like a long time, but trust me, this step is essential for getting the perfect texture and consistency. Don't skip it!
Flaky Pie Dough
A great pie starts with a great crust. Flaky to be exact. For this chocolate pie recipe, I use my favorite Flaky Pie Dough recipe. When making this custard pie recipe the pie crust needs to be fully blind baked beforehand. See my How to Blind Bake Pie Crust guide if you need a refresher.
How To Make Chocolate Meringue Pie
The full recipe is in the recipe card below.
- Step 1: In a saucepan mix together the sugar, cornstarch, cocoa powder and salt. In a separate bowl combine the milk and egg yolks. Stir the wet ingredients into the dry ingredients and mix until smooth.
- Step 2: Place over medium and cook, whisking constantly, until thickened, about 8 minutes.
- Step 3: Remove from the heat and stir in the chocolate, salt and half of the butter. Mix until smooth then add in the remaining butter. Now stir in the vanilla extract.
- Step 4: Pour into the baked pie shell and cover with a piece of plastic wrap while you make the meringue.
- Step 5: Spoon the meringue over the hot filling, spreading to the edges to seal. Fluff with the back of a spoon to make peaks.
- Step 6: Bake for 15 minutes. Cool to room temperature then chill in the refrigerator for 4-6 hours before slicing. Enjoy!
Tips for Making Perfect Meringue for Pies
Meringue, while delicious, can cause even the best baker headaches. By following a few key steps, you will help ensure your meringue turns out perfect every time.
- Fat prevents egg whites form fluffing up. Make sure to use clean equipment that does not have and grease or oil on it when making meringue. Be extra careful when separating the egg yolks from the egg whites. Egg yolks contain the fat in the egg, if the egg yolk breaks and gets into the egg whites discard it, clean the bowl and start again.
- Cream of Tartar is needed to help stabilize the meringue. Do not skip this step.
- Beat until stiff peaks form. The egg whites should be glossy and hold a stiff peak when the whip is lifted from the egg whites. If the egg whites are not stiff keep beating them until stiff peaks are reached.
- Add the meringue to a hot pie. The filling needs to be hot to help cook the bottom of the meringue.
- Spread all the way to the edges, touching the crust. This will make sure the meringue does not shrink away from the edges of the pie.
- Bake the pie for 15 minutes at 350° F. The top of the meringue should be nicely browned. This will ensure the meringue is fully cooked. If the meringue is not fully cooked it will begin to weep and make the filling runny.
If you just want a simple whipped cream topping you can use store bought or use the Homemade Whipped Cream recipe in this Coconut Cream Pie recipe.
There's just something special about a homemade Chocolate Meringue Pie during the holiday season. I hope this pie finds a spot at your table and becomes one of your family's favorites too!
-Sky🩷
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📖 Recipe
Chocolate Meringue Pie
Ingredients
Chocolate Filling
- 1 9" pie shell fully baked see notes
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ¼ cup coco powder
- 3 cups milk
- 4 large egg yolks save 3 of the whites for the meringue
- ⅓ cup butter
- 2 ½ ounces semi-sweet chocolate
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Meringue
- 3 large egg whites
- pinch salt
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Instructions
Chocolate Filling
- In a medium heavy bottom saucepan mix together the sugar, cornstarch and cocoa powder.
- In a separate bowl whisk together the milk and egg yolks until fully combined. Pour into the saucepan and mix until smooth.
- Turn the heat to medium and cook, whisking constantly. The mixture will start to boil, keep whisking until thickened. This usually takes 6-8 minutes. The custard should be nice and thick when you remove it from the heat.
- Remove from the heat and stir in half of the butter, and all of the chocolate and salt. Once combined stir in the remaining butter until smooth. Now stir in the vanilla extract. Pour into the baked pie shell and cover with a piece of plastic wrap while you make the meringue.
Meringue
- Preheat the oven to 350° F.
- In the bowl of a stand mixer fitted with the whip attachment begin beating the egg whites and salt on the lowest speed until frothy.
- Add in the cream of tartar and increase the speed to medium, beating until fluffy. Slowly add in the sugar, a little at a time until all of the sugar is incorporated. Turn the speed to high and continue beating until firm, glossy peaks form. Add in the vanilla extract.
- Immediately spread over the filled pie, making sure to spread the meringue out to touch the crust. You want to make sure all of the filling is covered completely.
- Using the back of a spoon to make little peaks all over the meringue. Place in the preheated oven and bake for 15 minutes.
- Cool for 1 hour before refrigerating for 4-6 hours. Enjoy!
Notes
Storage Tip
Chocolate Meringue Pie can be kept in the refrigerator for up to 4 days. It is best served the day it is made but can be prepped 1 day in advance.
Trinity P says
This pie was so good and everyone loved it! Your tips for making meringue really helped me. My meringue always weeps, but this time it didn’t.
Simply Scratch Made says
That is wonderful! I am happy you were able to make a successful meringue!
Claire says
Turned out perfect! Family loved it!
Simply Scratch Made says
Glad you liked it!
Claire says
This looks delicious! I’m going to make it this weekend. Wish me luck!
Simply Scratch Made says
Thank you! Good luck! Let us know how it turns out!