Go Back Email Link

Chocolate Meringue Pie

Print Recipe
Course Dessert
Cuisine American

Ingredients
  

For the Custard (for 2 pies or one deep dish pie pan)

  • 2 cups granulated sugar
  • 2/3 cup flour
  • pinch of salt
  • 1/2 cup cocoa
  • 6 yolks, reserve the whites for the meringue
  • 2 cups boiling water
  • 1 tbsp butter

For the Meringue

  • 6 room temperature egg whites
  • 1/2 cup sugar
  • 1/4 tsp vanilla

Instructions
 

  • Prebake your preferred crust at 425 degrees. I prick the crust with a fork, add parchment paper and pie weights. Cook for 10-12 minutes until browned. I used a store bought Pillsbury pie crust that worked perfectly.
  • Combine the sugar, flour, salt and cocoa in a sauce pan. Bring water to a boil and while whisking, add to the dry ingredients, continuing to whisk to prevent lumps.
  • Temper the eggs by adding a little of the hot pudding to them and combining, then add to the custard. Continue to cook until thick. Remove from the heat and add the butter. I refrigerated mine before adding to the cooled crust.
  • Beat the egg whites, while adding a little sugar at a time, along with the vanilla until stiff peaks form.
  • Spread on the pie and bake for a few minutes at 450 degrees until lightly browned. Cool before cutting.
Keyword apple pie, chocolate, chocolate merignue pie, cocolate pie, dessert, merignue