Chocolate Meringue Pie

Course: Dessert

Cuisine: American

Keyword: chocolate meringue pie, chocolate pie

Prep Time: 10

Cook Time: 30

Chill time: 5

Total Time: 5 40

Servings:

Calories: 353kcal

Author: Malinda Linnebur

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

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!
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.
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.

Preheat oven to 375°F.
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.
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.
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.
Bake for 10 minutes or just until the top starts to brown.
Cool on a wire rack for 1 hour. Chill for 4 hours before serving. Cover any leftovers and store in the refrigerator.

Read my post on How to Blind Bake Pie Crust.
Be sure to read the post for tips about meringue.
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.
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.