Easy Chocolate Meringue Pie Recipe
Not just any pie, but the kind of pie that makes you wanna slap yo’ mama (but don’t actually do that, obviously). I’m talking about Easy Chocolate Meringue Pie Recipe. It’s got that rich, decadent chocolate layer and then that cloud-like, sweet meringue on top? Heaven. Pure heaven. And it’s way easier than you think, promise!
My family? They practically worship this pie. Especially my husband, Mark. One time, I made it for his birthday instead of a cake, and he actually teared up a little. Said it was the best birthday ever. Now, every time he needs cheering up, I know exactly what to do! It’s become a Sunday dinner staple, and honestly, I sometimes sneak a piece for breakfast. Don’t judge me!
Why You’ll Love This Easy Chocolate Meringue Pie Recipe
Okay, so why should you even bother with this recipe? Here’s the real deal:
- It’s chocolate! Need I say more?
- That Meringue: It’s like eating a sweet, airy cloud. If you’ve never made one, don’t be scared – you got this!
- It’s Easier Than It Looks: Seriously. Don’t let the fancy name fool you. It’s simple ingredients and straightforward steps.
- It Makes You Feel Like A Rockstar Baker: Even if your kitchen looks like a tornado hit it (mine usually does!).
How to Make It
Alright, listen up buttercups, here’s the lowdown. First, we gotta make the chocolate filling. It’s basically melting chocolate with some other good stuff. Don’t overcook it, or it gets grainy, yuck!
Then you pour that molten chocolate lava into a pre-made pie crust. I always use store-bought because, let’s be honest, who has time to make a crust from scratch? (If you do, more power to ya!). Then, it’s bake time until it’s set.
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While that’s baking, you gotta make the meringue. It’s just egg whites and sugar, whipped into stiff peaks. This is where a stand mixer comes in handy, but a hand mixer will work too – just be prepared for an arm workout! Once the chocolate layer is outta the oven and slightly cooled, slather on that meringue like you mean it.
Pop it back in the oven to brown the meringue – keep an eye on it so it doesn’t burn! Once it’s golden brown and beautiful, let it cool completely before slicing. This is the hardest part because you’ll want to dive right in.
Ingredient Notes
- Semi-Sweet Chocolate: Gotta use good quality here, people! The cheap stuff just doesn’t melt right or taste as good. I learned that the hard way once when I tried to save a buck.
- Egg Whites: Make sure they’re completely free of yolk! Even a tiny bit of yolk can keep the meringue from whipping up properly. I once had to throw out a whole batch because of one rogue yolk… tragedy!
- Vanilla Extract: Don’t skip this! It adds that extra something that makes it special. I’m partial to a more expensive vanilla extract and think it’s worth the spend.
- Granulated Sugar: Don’t skimp on this. We need sugar, but if you’re running low, you could use sugar substitute. I’ve never tested it, but I’d love to know if you do.
Recipe Steps:
- Melt chocolate and butter together.
- Mix in sugar, eggs, and vanilla.
- Pour into a pre-baked pie crust.
- Bake until set.
- Whip egg whites and sugar into meringue.
- Spread meringue over chocolate filling.
- Broil until meringue is golden brown.
- Cool completely before serving.
What to Serve It With
Honestly? Nothing. This pie is a star all on its own. Maybe a dollop of whipped cream if you’re feeling extra fancy, but it’s truly perfect as-is. A glass of milk (or maybe a shot of bourbon, depending on your mood!) is always a good call too.
Tips & Mistakes
- Don’t overbake the chocolate filling! It should be set but still a little jiggly in the center.
- Make sure your bowl and whisk are super clean and dry when making the meringue. Any grease or moisture will ruin it.
- Watch the meringue like a hawk when it’s under the broiler! It can go from golden brown to burnt in seconds.
- Be patient! Let the pie cool completely before slicing. I know it’s tempting to dive in, but it’s worth the wait!
Storage Tips
Okay, so if you actually have leftovers (which is a big “if” in my house), store them in the fridge, loosely covered. It’ll keep for a couple of days, but the meringue might start to weep a little. Doesn’t affect the flavor, though. And eating it cold, straight from the fridge at midnight? Don’t even pretend you wouldn’t. It’s the best kind of breakfast, too, just sayin’.
Variations and Substitutions
- Different Chocolate: You can use milk chocolate instead of semi-sweet if you like it sweeter. I’ve even used dark chocolate when I’m feeling fancy.
- Crust: Like I said, I usually go for store-bought, but if you’re feeling ambitious, go for the homemade crust. Just don’t come crying to me if it doesn’t turn out perfectly.
- Meringue: If you’re scared of raw egg whites (I get it!), you can make a Swiss meringue by cooking the egg whites and sugar together over a double boiler before whipping. It’s a bit more work, but it’s safer.
- No Vanilla Extract: This happened to me once, and I ended up adding a little bit of almond extract. It was delicious!
Frequently Asked Questions
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Easy Chocolate Meringue Pie Recipe
Ingredients
Main Ingredients
- 1.5 cups sugar
- 3 tablespoons cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- 3 ounces unsweetened chocolate chopped
- 1 teaspoon vanilla extract
- 4 large egg whites at room temperature
- 1 baked pie crust 9-inch, preferably homemade
- 0.25 teaspoon cream of tartar
- 1 tablespoon unsalted butter
Instructions
Preparation Steps
- In a saucepan, whisk together sugar and cornstarch, then gradually add milk and cream, stirring until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and add chocolate and butter, stirring until melted and smooth.
- Add vanilla extract and let the chocolate mixture cool to room temperature.
- Beat the egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
- Pour the cooled chocolate mixture into the baked pie crust. Spread meringue over the filling, sealing edges to crust.
- Bake at 350°F (175°C) for 12-15 minutes or until meringue is golden. Let cool before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
