Classic, No-Torch-Needed Chocolate Meringue Pie Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
20 minutes
Servings:
8 Pieces
Ingredients
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2¾ cups whole milk
  • 4 large egg yolks, beaten lightly
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pre-baked pie crust
  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
Directions
  1. Start the chocolate filing: In a medium saucepan, whisk together 3/4 cup sugar, cocoa powder, cornstarch, and salt.
  2. Slowly whisk in the milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 7–10 minutes. Remove from heat.
  4. Add the egg yolks to a small bowl and gradually whisk in a bit of the hot chocolate mixture to temper them.
  5. Whisk the yolk mixture back into the saucepan, return to medium heat, and cook 2–3 more minutes, stirring constantly, until the mixture is very thick and glossy.
  6. Remove from heat and stir in butter and 1 teaspoon vanilla extract.
  7. Pour the filling into the pre-baked crust. Let it cool slightly, then refrigerate while you make the meringue.
  8. Preheat the oven to 375 F.
  9. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until soft peaks form.
  10. Gradually add the 1/2 cup sugar and beat until glossy soft peaks form.
  11. Add in the 1/2 teaspoon vanilla extract and beat the mixture until stiff peaks form.
  12. Spread the meringue over the chilled pie filling, making sure to spread the meringue all the way to the edges of the crust.
  13. Bake the pie in the preheated oven for 8–10 minutes, or until the top of the meringue is golden brown.
  14. Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.