Description
Enjoy a decadent Chocolate Meringue Pie with a rich chocolate filling and a light, fluffy meringue topping. This delightful dessert combines smooth textures and bold flavors, making it a perfect treat for any occasion.
Ingredients
Scale
- 1 pre-baked pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1 teaspoon vanilla extract (for meringue)
Instructions
- In a medium saucepan, combine 1 cup of granulated sugar, cocoa powder, cornstarch, and salt. Whisk these dry ingredients together until well blended.
- Gradually add the whole milk to the dry mixture, whisking continuously to prevent lumps. Scrape the bottom of the pan to incorporate all dry ingredients.
- Place the saucepan over medium heat and whisk the mixture as it heats until it thickens and bubbles, about 5-7 minutes.
- Once bubbling, reduce the heat to low. Slowly add the beaten egg yolks, whisking constantly to temper them and prevent scrambling.
- Continue cooking for an additional 2-3 minutes, stirring constantly until thickened to a pudding-like consistency.
- Remove from heat and stir in the unsalted butter and 1 teaspoon of vanilla extract until fully melted and incorporated.
- Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula. Set aside to cool slightly.
- In a clean mixing bowl, add the 4 large egg whites, ensuring no yolk is present.
- Using an electric mixer, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the 1/2 cup of granulated sugar, one tablespoon at a time, while beating until stiff peaks form, about 3-5 minutes.
- Once sugar is incorporated, add 1 teaspoon of vanilla extract and beat for an additional 30 seconds.
- Preheat your oven to 350°F (175°C).
- Spread the meringue over the chocolate filling in the pie crust, sealing the edges to prevent shrinking.
- Create peaks and swirls in the meringue for decoration.
- Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown. Watch closely to prevent burning.
- Remove from the oven and let cool at room temperature for about 1 hour.
- Refrigerate for at least 2 hours before serving to help the filling set.
- Once chilled, slice the pie with a sharp knife.
- Serve each slice on a plate, optionally garnishing as desired.
Notes
- Ensure that all utensils and bowls used for the meringue are completely clean and free of grease for the best results.
- For added flavor, consider incorporating a pinch of espresso powder into the chocolate filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes