Chocolate Meringue Pie
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.
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. 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 blind baked beforehand.
Blind baking the pie crust fully is important since this pie doesn't require baking. The filling is cooked completely on the stove and sets in the baked pie crust.
How to Blind Bake the Pie Dough
- Roll the chilled dough out and fit to the pie dish. Make sure the pie dough is touching all of the sides, and no air pockets can form.
- Crimp the edges of the pie dough however you like.
- Dock the pie dough with a docker or fork. Docking is piercing the pie crust with little holes to prevent air pockets from forming and causing the dough to rise up while baking.
- Place in the refrigerator to chill for 30 minutes while the oven preheats.
- Line the bottom of the pie with parchment paper or aluminum foil, making sure it goes up the sides of the dough.
- Place pie weights, dry beans or rice evenly on top of the parchment paper or foil. This will ensure the dough does not rise up on the bottom or slump down in the sides.
- Bake for 20 minutes.
- Remove the pie weights and parchment paper/aluminum foil and bake for an additional 20 minutes or until the dough is fully cooked and browned nicely.
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 10 minutes at 375° F no less. 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.
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.
MORE PIE RECIPES
The BEST Pumpkin Pie
Classic rich and creamy Chocolate Meringue Pie topped with a soft pillowy meringue. Perfect for your Thanksgiving Dinner.
- 1 9" pie shell (fully baked)
- 2 cups milk
- 2/3 cup heavy cream
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 pinch salt
- 1 1/4 teaspoons vanilla extract
- 4 large eggs (separated)
- 2 1/2 ounces semi-sweet chocolate
- 3 tablespoons butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
In a small bowl whisk together the egg yolks, set aside.
In a medium saucepan mix together the sugar, salt, flour and cocoa powder. Add in the milk and heavy cream and whisk to fully combine. Cook over medium heat, whisking constantly, until the mixture reaches a boil.
Slowly add half of the hot milk mixture to the egg yolks, whisking constantly. Then add all of the egg mixture to the saucepan and place back over the heat.
Bring to a boil, still whisking constantly, and cook for 1 minute. Remove from the heat, stir in the chocolate, vanilla and butter.
Immediately pour into the baked pie shell, spreading evenly. Set aside and start on the meringue.
Preheat the oven to 375° F.
In the bowl of a stand mixer fitted with the whip attachment begin beating the egg whites and cream of tartar on medium speed until soft peaks form.
Turn the speed to high and slowly add in the sugar, a little at a time until all of the sugar is added. Continue beating until the meringue becomes glossy and stiff peaks form.
Test the meringue by rubbing meringue between your fingers, if you feel sugar granules then continue beating until all of the sugar has dissolved.
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 make little peaks all over the meringue.
Place in the preheated oven and bake for 10 minutes.
Cool for 1 hour before refrigerating for 4 hours. Enjoy!
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