Chocolate Meringue Pie

  • An Old Fashioned Chocolate Meringue Pie filled with rich chocolate filling and topped with soft pillowy meringue.

    Slice of chocolate meringue pie on a plate with a bite taken out.

    *UPDATE! Recipe has been updated to try to fix the chocolate soup problem some people were having.*

    I have an extra indulgent sweet treat for you! This chocolate meringue pie is extra rich and super chocolatey. It’s sure to satisfy your sweet tooth for sure!

    I was a little intimidated to try meringue because it can cause some heartache. And I will be honest… did.

    It took me a few tries to get meringue right so I will share everything I have learned with you.

    Top down view of chocolate meringue pie. Can see all the pretty swirls of meringue.

    How to make Chocolate Meringue Pie

    1. Blind bake a crust. You can use a store bought or this All Butter Crust. I also have a detailed post on how to blind bake pie crust!
    2. Prepare the chocolate filling. And be sure it’s super hot because this will cook the bottom side of the meringue which is a must to prevent weeping.
    3. Make the meringue topping. Pro tip: Cold eggs separate easier but room temperature whites beat taller and fluffier.
    4. Spread meringue topping over pie. I like to start spreading meringue around the outside of the pie first to make sure the meringue is touching the crust. This will help to anchor the crust and prevent it from shrinking.
    5. Bake. The pie needs to bake to get that nice golden top.
    Chocolate meringue pie full of pretty meringue swirls.

    Tips for the best Meringue

    • Cleanliness matters! When making any meringue everything must be clean and free of any oil or grease. Don’t use a plastic bowl, it tends to hold onto grease and oil.
    • Eggs: Cold eggs separate easier but room temperature eggs whip up to a higher volume. Also, when you separate your eggs make sure there is no yolk in the whites. Not even one tiny drop.
    • Sugar: regular granulated sugar can be used (I do it!) but the “professionals” strongly recommend using superfine sugar because it dissolves better.
    • Stabilizers: This helps the meringue to be sturdier. You will want to use some sort of acid like cream of tartar (most common), lemon juice, white vinegar, or a copper bowl.
    • Humidity is your enemy! If it’s humid outside don’t attempt to make meringue. I don’t think even Ina Garten could make meringue successfully on a humid day.
    Large slice of chocolate meringue pie on a plate with a fork.

    How to make the Meringue topping

    • Separate the eggs. Again cold eggs separate easier but room temp whip up to greater volume. So, after separating let them sit until room temp (about 20-30 minutes).
    • Add whites to a large clean bowl and add the cream of tartar or acid of choice. Remember if you are using a copper bowl to whip the whites don’t add an acid.
    • Beat the whites on medium speed until soft peaks begin to form. At this point, they will look very soft and barely form a peak when the beater is lifted from the whites.
    • Increase speed to high and add sugar 1 tablespoon at a time. The sugar must be added slowly or the whites will not whip up correctly.
    • Beat until stiff peaks form. When the beater is lifted from the bowl the peaks should stand almost straight up. The whites will also look very smooth and glossy.
    • Take a small amount and rub it between your fingers. If there is any grittiness then the sugar hasn’t dissolved completely and the meringue will form beads on top after it has been cooked and cooled. Continue to beat until it has dissolved.
    • Spread meringue over the filled pie quickly. The filling needs to be hot to prevent weeping. I like to start by spreading meringue around the edge of the pie making sure the meringue touches the crust. This seals the pie and prevents the meringue from shrinking. Add remaining meringue to the center and use the back of a spoon to make pretty swirls.
    • Bake until lightly golden on top. Overbaking can lead to beads forming on the meringue.
    Beater with meringue to show what a stiff peak looks like.

    Troubleshooting Meringue Pie

    • Beading: Sugary watery droplets that form on the surface of the pie. Caused by sugar not dissolving completely during the whipping process or overbaking the pie.
    • Weeping: A watery liquid that forms between the meringue and filling. This is caused by the whites not being cooked completely. The filling must be very hot to prevent this. Pour the hot filling into the baked crust and quickly cover with meringue.
    • Shrinking: The meringue pulls away from the sides or loses volume. Be sure to touch the meringue to the crust the whole way around the pie. Also, cornstarch can be added to prevent volume loss.
    Chocolate Meringue pie on a stand.

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    4.12 from 9 votes
    Slice of chocolate meringue pie on a plate with a bite taken out.
    Chocolate Meringue Pie
    Prep Time
    10 mins
    Cook Time
    30 mins
    Chill time
    5 hrs
    Total Time
    5 hrs 40 mins

    An Old Fashioned Chocolate Meringue Pie filled with rich chocolate filling and topped with soft pillowy meringue.

    Course: Dessert
    Cuisine: American
    Keyword: chocolate meringue pie, chocolate pie
    Servings: 8
    Calories: 353 kcal
    Author: Malinda Linnebur
    • 1 (9") fully baked pie shell
    • 4 large eggs, separated
    • ½ cup (110g) granulated sugar
    • ¼ cup (25g) cocoa powder
    • cup (45g) all purpose flour
    • pinch of salt
    • 2⅔ cups (630ml) half and half or milk
    • ¼ cup (50g) semi-sweet chocolate chips
    • 1 teaspoon vanilla
    • 4 large egg whites
    • ¼ teaspoon cream of tartar
    • cup (70g) granulated sugar
    1. Separate the egg whites from the yolks and slightly beat the yolks; set both aside. Take great care not to get any yolk with the whites!

    2. In a 2 quart saucepan mix together the sugar, cocoa powder, flour, and salt. Stir in the half and half OR milk. Cook over medium to medium low heat stirring constantly until mixture begins to boil.

    3. Very slowly add half of the hot chocolate mixture in a thin stream into the egg yolks while whisking. Return everything to the pan and boil for 1 minute stirring constantly. Remove from heat and stir in the chocolate chips and vanilla; set aside.

    1. Preheat oven to 375°F.

    2. In the bowl of a stand mixer add the egg whites and cream of tartar. Mix with the wire whisk attachment on medium speed just until soft peaks begin to form.

    3. Mixing at high speed slowly add the sugar 1 tablespoon at a time. Mix until whites have stiff peaks and glossy. Take a small amount of mixture and rub between your fingers. If it is gritty mix at high speed until the gritty feel is gone.

    4. Pour hot chocolate filling into baked pie crust. Spread meringue around the edges of the pie making sure to touch the crust the entire way around. Add remaining meringue to the center. With the back of a spoon make pretty swirls.

    5. Bake for 10 minutes or just until the top starts to brown.

    6. Cool on a wire rack for 1 hour. Chill for 4 hours before serving. Cover any leftovers and store in the refrigerator.

    Recipe Notes
    1. Read my post on How to Blind Bake Pie Crust.
    2. Be sure to read the post for tips about meringue. 
    3. Have all your ingredients measured and ready to go to ensure the filling stays as hot as possible. Work quickly when spreading the meringue onto the chocolate filling. 
    4. MAKE AHEAD: This pie can be made a day in advance. The meringue may have beads on the surface after being refrigerated and that is hard to avoid because of the humidity in the refrigerator. 
    Nutrition Facts
    Chocolate Meringue Pie
    Amount Per Serving
    Calories 353 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g38%
    Cholesterol 90mg30%
    Sodium 180mg8%
    Potassium 350mg10%
    Carbohydrates 50g17%
    Fiber 4g17%
    Sugar 32g36%
    Protein 10g20%
    Vitamin A 247IU5%
    Calcium 120mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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