Chocolate Meringue Pie Recipe
Old-Fashioned Chocolate Meringue Pie
Ultimate Chocolate Meringue Pie
Grandma’s chocolate meringue pie recipe is one of the most popular desserts at our house, and now I’m going to share it with you! This easy pie recipe has an amazing meringue topping that gets extra fluffy from being baked at low heat in the oven – but don’t let that fool you, the hot chocolate filling will melt-in-your-mouth! I hope you enjoy this delicious classic dessert as much as we do around here!
Grandma’s chocolate meringue pie recipe
There are few desserts that excite me more than a chocolate meringue pie. I have only tried to make it twice in my life, so I figured that it was time to share a pie recipe with you. Don’t worry, it’s super easy! If you can follow a simple recipe and whisk some eggs, then you can do it too. I’ve included every step of our best chocolate meringue pie recipe below for your enjoyment. Enjoy!
Ingredients:
Pre-made or homemade pie crust, pre-baked
Filling:
1 cup sugar
¼ cup + 1 teaspoon cornstarch
¼ cup unsweetened cocoa
¼ teaspoon salt
1 ½ cups milk
½ cup evaporated milk
4 egg yolks
2 tablespoons butter, room temperature
1 tablespoon vanilla
Meringue:
5 egg whites, room temperature
¼ teaspoon cream of tartar
¼ cup sugar
Preparation Instructions:
In a saucepan over medium high heat whisk sugar, cornstarch, cocoa, salt, milk, and evaporated milk, bring to a boil and cook for 1 minute
Remove from heat and gradually stir ¼ of the mixture into the egg yolks
Then whisk the egg mixture back into the pot
Return to the heat and cook for 3 minutes, whisking constantly
Remove from heat again and whisk in butter and vanilla
Cover to keep warm
Preheat oven to 325 degrees
Make the meringue by beating egg whites with the cream of tartar on high until foamy
Gradually add in the sugar and beat until stiff peaks form and sugar if fully dissolved
Pour chocolate mixture into pie shell
Spoon meringue over chocolate
**** Be sure that meringue covers the entire surface of the pie and is sealed around the edges to prevent shrinkage and weeping.****
Bake for 20 minutes – or use a blow torch on the meringue to brown.
Cool completely (at least, slice, serve, and enjoy!
Tips for making grandma’s chocolate meringue pie
I remember eating grandma’s chocolate meringue pie when I was a kid and still do today. Back then I didn’t understand that making grandma’s chocolate meringue pie was an art. These days, I make sure to keep notes so that my family can enjoy these desserts as well. This is what makes it possible for me to share grandma’s chocolate meringue pie recipe with you today. Make sure you follow along step by step to avoid costly mistakes!
If you liked this recipe, have a look at a few of our other pie recipes:
Key Lime Pie
Blueberry Hand Pies
Cranberry Hand Pies
Individual Raspberry Pies
Cherry Almond Cake
![Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe (16) Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe (16)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe
Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes
Grandma’s chocolate meringue pie recipe is one of the most popular desserts at our house, and now I’m going to share it with you! This easy pie recipe has an amazing meringue topping that gets extra fluffy from being baked at low heat in the oven – but don’t let that fool you, the hot chocolate filling will melt-in-your-mouth! I hope you enjoy this delicious classic dessert as much as we do around here!
Ingredients
- Premade or homemade pie crust, pre baked
- Filling:
- 1 cup sugar
- ¼ cup + 1 teaspoon cornstarch
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- 1 ½ cups milk
- ½ cup evaporated milk
- 4 egg yolks
- 2 tablespoons butter, room temperature
- 1 tablespoon vanilla
- Meringue:
- 5 egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¼ cup sugar
Instructions
In a
saucepan over medium high heat whisk sugar, cornstarch, cocoa, salt, milk, and evaporated
milk, bring to a boil and cook for 1 minute
Remove
from heat and gradually stir ¼ of the mixture into the egg yolks
Then
whisk the egg mixture back into the pot
Return
to the heat and cook for 3 minutes, whisking constantly
Remove
from heat again and whisk in butter and vanilla
Cover
to keep warm
Preheat
oven to 325 degrees
Make
the meringue by beating egg whites with the cream of tartar on high until foamy
Gradually
add in the sugar and beat until stiff peaks form and sugar if fully dissolved
Pour
chocolate mixture into pie shell
Spoon
meringue over chocolate
Bake
for 20 minutes
Cool
completely, slice, serve, and enjoy!
Did you make this recipe?
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FAQs
Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.
Why does my chocolate meringue pie get runny? ›
Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops!
What causes meringue to weep in the fridge? ›
Any meringue topping for a lemon meringue pie will tend to weep after a day or so as the pie needs to be kept in the fridge and the slightly humid environment of the fridge plus the damp surface of the lemon filling will cause some of the sugar in the meringue to liquefy and seep out.
What is the trick to making meringue? ›
so what's the secret to making meringue?
- room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
- beat the whites low and slow to start! ...
- cream of tartar is your meringue “MVP”! ...
- add your granulated sugar slowly too!
Does cream of tartar keep meringue from weeping? ›
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
How do you fix a weeping meringue? ›
If your meringue does weep, you can try to absorb some of the moisture by gently blotting it with a paper towel. This works especially well for removing beads of moisture on top of your meringue.
Why do you put cornstarch in meringue? ›
A secret ingredient: corn starch
Corn starch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking.
Can you over whip a meringue? ›
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
Why did my chocolate pie not set? ›
Take care, however, because you also don't want to overcook the filling which will make it very dense, and can even make it start to weep and separate. What causes a chocolate pie not to set up? A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees.
Is it better to put meringue on a hot or cold pie? ›
Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue.
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.
What is the liquid at the bottom of the lemon meringue pie? ›
Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".
How to make meringue pie dreamlight? ›
There are four ingredients that will need to go into the cooking pot in order to make Meringue Pie in Disney Dreamlight Valley: wheat, lemon, butter, and eggs. The pie only sells for 667 Star Coins, unfortunately, but it's worth making from time to time since it has a high energy restoration value.
Does lemon juice stabilize meringue? ›
To make a sturdier meringue, your recipe may direct you to add an acidic ingredient such as cream of tartar, white vinegar, or lemon juice. Caution: Don't use a copper bowl if you're adding acid to stabilize your meringue; it will react with the copper and discolor the egg foam.
How do you save a runny meringue? ›
Add an extra whipped egg white: If whisking the meringue for a longer time doesn't solve the issue, you can try folding in an extra whipped egg white. This additional egg white can help stabilize the mixture and improve its texture [1].
Why does my meringue fall after baking? ›
There are several reasons why a meringue might collapse. A bit of fat or egg yolk will do it, make sure your bowl and beaters are squeaky clean. The smallest amount of fat or yolk will cause deflation. Fresh eggs beat better than older eggs.
Should you refrigerate meringue pies? ›
Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.