I don’t know about you but I like my pie as tall as it is wide. I want that pie to be so fluffy it won’t fit inside of a normal pie pan. If you can guess from the picture– this Chocolate Pie Recipe with Meringue does just that.
What a perfect pie for those hot summer months because this pie only takes 15 minutes to bake and then it goes right into the refrigerator to chill and set.
Did you get a last-minute invite to a neighborhood cookout? Don’t fret because this recipe will make your day so much easier and will definitely wow the guests!
Chocolate Pie Recipe with Meringue has the classic flavors of the chocolate pie you know and love. Everything from the flaky crust to the bold chocolate and fluffy topping. Once you place this pie down on the table, everyone will know exactly what you brought and will line up for a slice!
What type of pie crust is used?
We left that up to you! If you have time to prepare a homemade pie crust, then we recommend going that route as you can control the flavor and texture. You can also use a premade pie crust for easier convenience. We recommend having one or two of these in your pantry for just these occasions. No stress and no fuss!
How do I keep this chilled if serving at a celebration?
Do not leave this Chocolate Pie Recipe with Meringue out for a long period of time. This pie is best kept in the fridge until ready to be served and out of direct sunlight. The best way to store this dessert is out of the direct sun, inside on a table, or on a bed of ice or an ice water bath to preserve the dense texture and fluffy meringue topping.
Here are all the ingredients you need for the Chocolate Pie Recipe with Meringue.
1 deep dish pie crust, prebaked
4 eggs, separated
½ cup white sugar
½ cup dark brown sugar
¼ cup cornstarch
4-ounce envelope unflavored gelatin
½ teaspoon salt
2 ½ cups milk
1 cup semi-sweet chocolate chips
2 ounces dark chocolate squares, chopped
1 tablespoon vanilla
6 egg whites (4 of the reserved egg whites plus 2 additional)
2 teaspoon cream of tartar
⅔ cup sugar
Let’s bake Chocolate Pie with Meringue!
Combine sugars, cornstarch, gelatin, salt, and milk in a saucepan over medium-low heat, constantly whisking to combine. Add in chocolate and allow to come to a boil. Boil for one minute and remove from heat. Add vanilla.
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B)
C)
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F)
Beat egg yolks together and slowly pour one cup of the pudding mixture into the egg yolks while constantly whisking to prevent eggs from cooking. Pour egg yolk mixture back into the saucepan and mix it all together. Pour into the pre-baked pie crust.
A)
B)
C)
D)
E)
F)
G)
H)
To make the meringue, add egg whites, sugar, and cream of tartar and beat all three ingredients together until still and able to form peaks.
A)
B)
C)
Spread meringue over the top of the pie to the edge of the crust, sealing the pie.
A)
B)
Bake in preheated 350-degree oven for 15 minutes.
Chill prior to serving.
A)
ENJOY!
Chocolate Pie Recipe with Meringue
Chocolate Pie with Meringue is fluffy, sweet, and filling. Meringue adds a creamy and light flavor that balances the rich chocolate layer so well.
Ingredients
- 1 deep dish pie crust, prebaked
- 4 eggs, separated
- ½ cup white sugar
- ½ cup dark brown sugar
- ¼ cup cornstarch
- 4-ounce envelope unflavored gelatin
- ½ teaspoon salt
- 2 ½ cups milk
- 1 cup semi-sweet chocolate chips
- 2 ounces dark chocolate squares, chopped
- 1 tablespoon vanilla
- 6 egg whites (4 of the reserved egg whites plus 2 additional)
- 2 teaspoon cream of tartar
- ⅔ cup sugar
Instructions
- Combine sugars, cornstarch, gelatin, salt and milk in a saucepan over medium-low heat, constantly whisking to combine. Add in chocolate and allow to come to a boil. Boil for one minute and remove from heat. Add vanilla.
- Beat egg yolks together and slowly pour one cup of the pudding mixture into the egg yolks while constantly whisking to prevent eggs from cooking. Pour egg yolk mixture back into the saucepan and mix all together. Pour into the pre-baked pie crust.
- To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.
- Spread meringue over the top of the pie to the edge of the crust, sealing the pie.
- Bake in preheated 350-degree oven for 15 minutes.
- Chill prior to serving.
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