Old Fashioned Chocolate Meringue Pie
A silky cocoa custard in a prebaked crust topped with a tall, golden meringue.
Equipment
- Medium saucepan
- Whisk
- Electric mixer
- 9 Inch Pie Plate
- Rubber spatula
Ingredients
Main Ingredients
- 1 prebaked 9 inch pie crust store bought or homemade
- ¼ cup unsalted butter melted
- 1 cup granulated sugar for the filling
- ¼ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 2 cup whole milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 3 large egg whites at room temperature
- ¼ tsp cream of tartar
- ½ cup granulated sugar for the meringue
Instructions
Cooking
- Cook the filling base. Melt the butter, whisk in the sugar, flour, cocoa, and milk, and stir over medium heat for 5 to 7 minutes until it coats a spoon.
- Temper the yolks. Whisk a spoonful of hot filling into the yolks, return them to the pan, and cook 2 to 3 minutes to 160 degrees F. Stir in the vanilla.
- Fill the crust. Pour the hot chocolate filling into the prebaked crust and smooth the top while the oven heats to 350 degrees F.
- Whip the whites. Beat the whites and cream of tartar to soft peaks, then add the sugar gradually until glossy and stiff.
- Seal and bake. Mound the meringue over the hot filling to the crust edge and bake 10 to 12 minutes until golden brown.
- Cool completely. Let the pie cool at room temperature for about 2 hours before chilling and slicing.
Notes
Substitutions: A graham cracker crust works in place of a pastry crust. Use pasteurized egg whites if you prefer.
Tips: Seal the meringue to the crust and cool the pie away from drafts to limit weeping.
Storage: Refrigerate covered for up to 3 days. Do not freeze.