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Chocolate Meringue Pie, an easy recipe with a delicious chocolate filling and topped with meringue. What a beautiful sight to behold! Here, we have a delicious twist on the classic Lemon Meringue Pie, and for chocolate lovers, this is a dream dessert!

Chocolate Meringue Pie, an easy recipe with a delicious chocolate filling and topped with meringue. 

Sally has kindly shared her recipe for Chocolate Meringue Pie and aren't we glad! This is a wonderful dessert, great served at a party or occasion where you want to 'wow' your guests.

It's easy to make but when you look at this show stopper dessert, everyone will think you spent hours in the kitchen making it!

This chocolate meringue pie is made from scratch with the exception of the pie shell.

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If you would like to make your own pastry, we have a lovely easy recipe for our shortcrust pastry here. It will give you a nice crisp base with a buttery taste. It's very delicious! The pastry only takes minutes to make and you will need to 'bake blind' or pre-cook.

This chocolate meringue pie is one of our popular pie recipes for the Thanksgiving celebrations. It certainly is a lovely recipe and it goes fast so you may need to make two!

Let's see how we can get this chocolate meringue pie on our tables! Please enjoy!

Recipe by Sally Hall

Prep Time

20 minutes

Cook Time

10 -12 minutes

Yield

8 Persons

What you need

9 inch Deep Dish

Ingredients

One 9 inch Deep Dish Baked Pie Shell

The Filling

1/2 cup Sugar
1/4 cup Cornstarch
2 oz Unsweetened chocolate
4 1/2 oz Semi-sweet chocolate
1/2 teaspoon Salt
2 1/2 cups Milk
3 slightly beaten Egg yolks (3 & NOT 4)
1 teaspoon Vanilla extract

The Meringue

4 Egg whites (1/2 cup) at room temperature
1/4 teaspoon Cream of tartar
1/2 cup Sugar
1 teaspoon Vanilla extract

Instructions

1. Using a frozen prepared deep dish pie shell, thaw & bake as directed on instructions.

Usually, bake for about 7 minutes after pricking entire pie crust with a fork. You can also use the refrigerated pie shells and use your own pie pan. Bake as directed, let cool and set aside.

Make Filling

2.In a medium saucepan, on very low heat, melt chocolate squares. With a wire whisk add sugar, cornstarch and salt.

Mix well then gradually stir in milk, mixing until smooth. Over medium-high heat, bring to boiling, stirring occasionally; boil exactly for 1 minute then remove from heat.

You can use a bowl over hot water in a pan or if using directly in a pan, add half the milk , all the sugar, cornstarch and salt, heat gently, then add the chocolate and stir until melted.

Chocolate Meringue Pie, how to melt chocolate

3. Stir a small amount of hot milk mixture into beaten egg yolks, mixing well. (about a teaspoon to start then gradually add about 1 cup of chocolate mixture into the eggs.)

4. Return this back to mixture left in the saucepan. Put the saucepan back on the heated eye and bring back to boiling; stirring pretty much constantly. Again boil for exactly 1 minute. Remove from heat.

5. Stir in vanilla extract and pour immediately into cooled pie shell.

Make Meringue

6. Preheat oven to 375º

7. In a medium bowl, beat egg whites & cream of tartar until soft peaks form when beater is raised.

8. Gradually beat in sugar in small amounts, beating well after each addition. Add the vanilla and continue beating until stiff peaks form when beater is raised.

9. Spread meringue over warm filling, sealing to edge of crust. Place pie on a cookie sheet.

10. Bake 10-12 minutes or until meringue is golden brown.

11. Cool and let the pie set for about 2 hours before serving, refrigerate any leftover pie.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Chocolate Meringue Pie. Easy to make and looks fabulous!

Recipe Card

Chocolate Meringue Pie. Easy to make and looks fabulous!

Chocolate Meringue Pie

Yield: 8
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Chocolate Meringue Pie, an easy recipe with a delicious chocolate filling and topped with meringue.

Ingredients

  • inch One 9 Deep Dish Baked Pie Shell

The Filling:

  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 2 oz square Uunsweetened chocolate
  • 4.5 oz squares Semi sweet chocolate
  • 1/2 teaspoon Salt
  • 2 1/2 cups Milk
  • 3 slightly beaten Egg yolks, 3 & NOT 4
  • 1 teaspoon Vanilla extract

The Meringue:

  • 4 cup Egg whites at room temperature, 1/2
  • 1/4 teaspoon Cream of tartar
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla extract

Instructions

  1. Using a frozen prepared deep dish pie shell, thaw & bake as directed on instructions. Usually bake for about 7 minutes after pricking entire pie crust with a fork. You can also use the refrigerated pie shells and use your own pie pan. Bake as directed, let cool and set aside.

Make Filling:

  1. In a medium saucepan, on very low heat, melt chocolate squares. With a wire whisk add sugar, cornstarch and salt. Mix well then gradually stir in milk, mixing until smooth. Over medium-high heat, bring to boiling, stirring occasionally; boil exactly for 1 minute then remove from heat. You can use a bowl over hot water in a pan or if using directly in a pan, add half the milk , all the sugar, cornstarch and salt, heat gently, then add the chocolate and stir until melted.
  2. Stir small amount of hot milk mixture into beaten egg yolks, mixing well. (about a teaspoon to start then gradually add about 1 cup of chocolate mixture into the eggs.)
  3. Return this back to mixture left in saucepan. Put saucepan back on the heated eye and bring back to boiling; stirring pretty much constantly. Again boil for exactly 1 minute. Remove from heat.
  4. Stir in vanilla extract and pour immediately into cooled pie shell.

Make Meringue:

  1. Preheat oven to 375º
  2. In a medium bowl, beat egg whites & cream of tartar until soft peaks form when beater is raised.
  3. Gradually beat in sugar in small amounts, beating well after each addition. Add the vanilla and continue beating until stiff peaks form when beater is raised.
  4. Spread meringue over warm filling, sealing to edge of crust. Place pie on a cookie sheet.
  5. Bake 10-12 minutes or until meringue is golden brown.
  6. Cool and let pie set for about 2 hours before serving, refrigerate any left over pie.

Delicious Sweet Pie Recipes

Here's a selection of family favorite sweet pie recipes, perfect for parties, holidays, Thanksgiving!

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  1. Made your pie. I didn’t have any dark chocolate bars so I used 2 oz semi sweet chocolate & 4.5 oz of milk chocolate. Just took pie from oven. & waiting 2 hr to cut. The