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The Ultimate No-Fail Chocolate Meringue Pie

A cross-section of a delicious chocolate meringue pie showing the rich dark filling and fluffy, toasted meringue topping.
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Make a showstopping dessert with this recipe for the best chocolate meringue pie, featuring a rich, velvety chocolate custard filling and a stable, fluffy, golden meringue topping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (use your favorite no-fail pie crust recipe)
  • 1 1/2 cups granulated sugar, divided
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare your pie crust according to your preferred method and bake until lightly golden. Let the crust cool completely on a wire rack.
  2. In a medium saucepan, whisk together 1 cup of the sugar, cocoa powder, cornstarch, and salt.
  3. Gradually whisk in the cold water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate small bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1/2 cup of the hot chocolate mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until the filling returns to a gentle boil. Boil for 1 minute. Remove from heat.
  6. Stir in the butter and vanilla extract until the butter melts and is fully incorporated.
  7. Pour the hot chocolate filling immediately into the cooled, pre-baked pie shell.
  8. To make the fluffy meringue topping, place the egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
  9. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating. Increase the speed to high and beat until stiff, glossy peaks form. This creates a stable meringue.
  10. Spoon the meringue over the hot filling, making sure the meringue touches the crust edge all around to seal it. This helps prevent weeping.
  11. Bake the pie in a preheated 350°F oven for 10 to 15 minutes, or until the meringue is lightly golden brown.
  12. Cool the pie completely on a wire rack at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Notes

  • For a perfectly stable meringue, ensure your mixing bowl and whisk attachment are completely free of any grease or water residue.
  • Toasting the meringue with a kitchen torch after baking gives you a more even golden color than oven baking alone.
  • When slicing this decadent chocolate dessert, dip your knife in hot water and wipe it clean between each cut for clean servings.

Nutrition

Find it online: https://cookingzenith.com/chocolate-meringue-pie-ultimate-recipe/