Chocolate Meringue Pie Recipe
Old-Fashioned Chocolate Meringue Pie
Ultimate Chocolate Meringue Pie
Grandma’s chocolate meringue pie recipe is one of the most popular desserts at our house, and now I’m going to share it with you! This easy pie recipe has an amazing meringue topping that gets extra fluffy from being baked at low heat in the oven – but don’t let that fool you, the hot chocolate filling will melt-in-your-mouth! I hope you enjoy this delicious classic dessert as much as we do around here!
Grandma’s chocolate meringue pie recipe
There are few desserts that excite me more than a chocolate meringue pie. I have only tried to make it twice in my life, so I figured that it was time to share a pie recipe with you. Don’t worry, it’s super easy! If you can follow a simple recipe and whisk some eggs, then you can do it too. I’ve included every step of our best chocolate meringue pie recipe below for your enjoyment. Enjoy!
Ingredients:
Pre-made or homemade pie crust, pre-baked
Filling:
1 cup sugar
¼ cup + 1 teaspoon cornstarch
¼ cup unsweetened cocoa
¼ teaspoon salt
1 ½ cups milk
½ cup evaporated milk
4 egg yolks
2 tablespoons butter, room temperature
1 tablespoon vanilla
Meringue:
5 egg whites, room temperature
¼ teaspoon cream of tartar
¼ cup sugar
Preparation Instructions:
In a saucepan over medium high heat whisk sugar, cornstarch, cocoa, salt, milk, and evaporated milk, bring to a boil and cook for 1 minute
Remove from heat and gradually stir ¼ of the mixture into the egg yolks
Then whisk the egg mixture back into the pot
Return to the heat and cook for 3 minutes, whisking constantly
Remove from heat again and whisk in butter and vanilla
Cover to keep warm
Preheat oven to 325 degrees
Make the meringue by beating egg whites with the cream of tartar on high until foamy
Gradually add in the sugar and beat until stiff peaks form and sugar if fully dissolved
Pour chocolate mixture into pie shell
Spoon meringue over chocolate
**** Be sure that meringue covers the entire surface of the pie and is sealed around the edges to prevent shrinkage and weeping.****
Bake for 20 minutes – or use a blow torch on the meringue to brown.
Cool completely (at least, slice, serve, and enjoy!
Tips for making grandma’s chocolate meringue pie
I remember eating grandma’s chocolate meringue pie when I was a kid and still do today. Back then I didn’t understand that making grandma’s chocolate meringue pie was an art. These days, I make sure to keep notes so that my family can enjoy these desserts as well. This is what makes it possible for me to share grandma’s chocolate meringue pie recipe with you today. Make sure you follow along step by step to avoid costly mistakes!
If you liked this recipe, have a look at a few of our other pie recipes:
Key Lime Pie
Blueberry Hand Pies
Cranberry Hand Pies
Individual Raspberry Pies
Cherry Almond Cake
Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe
Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes
Grandma’s chocolate meringue pie recipe is one of the most popular desserts at our house, and now I’m going to share it with you! This easy pie recipe has an amazing meringue topping that gets extra fluffy from being baked at low heat in the oven – but don’t let that fool you, the hot chocolate filling will melt-in-your-mouth! I hope you enjoy this delicious classic dessert as much as we do around here!
Ingredients
- Premade or homemade pie crust, pre baked
- Filling:
- 1 cup sugar
- ¼ cup + 1 teaspoon cornstarch
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- 1 ½ cups milk
- ½ cup evaporated milk
- 4 egg yolks
- 2 tablespoons butter, room temperature
- 1 tablespoon vanilla
- Meringue:
- 5 egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¼ cup sugar
Instructions
In a
saucepan over medium high heat whisk sugar, cornstarch, cocoa, salt, milk, and evaporated
milk, bring to a boil and cook for 1 minute
Remove
from heat and gradually stir ¼ of the mixture into the egg yolks
Then
whisk the egg mixture back into the pot
Return
to the heat and cook for 3 minutes, whisking constantly
Remove
from heat again and whisk in butter and vanilla
Cover
to keep warm
Preheat
oven to 325 degrees
Make
the meringue by beating egg whites with the cream of tartar on high until foamy
Gradually
add in the sugar and beat until stiff peaks form and sugar if fully dissolved
Pour
chocolate mixture into pie shell
Spoon
meringue over chocolate
Bake
for 20 minutes
Cool
completely, slice, serve, and enjoy!
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
FAQs
Why is the meringue weeping liquid? Meringue weeps when it's unstable. Either the sugar wasn't incorporated and dissolved properly, or it's too wet or humid in the air. Don't rush the double boiler step of melting the sugar into your egg whites.
How to keep chocolate meringue pie from weeping? ›
Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it.
How to keep meringue from shrinking on a pie? ›
Make meringue pie on dry, low-humidity days. Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.
What makes meringue pull away from crust? ›
When you spread the meringue on top of your pie filling, make certain to seal the edges of the pie. Leaving gaps allows moisture to collect and seep underneath, causing that dreaded separation between pie and meringue.
How to fix meringue that won't stiffen? ›
If your meringue has turned out runny, it means the egg whites haven't been whipped enough to create a stiff enough batter. Egg whites are best whipped with a wire whisk to create a frothy foam. When this foam is thick enough, it will create a stable structure as you fold in the sugar and other ingredients.
What happens if your meringue is too runny? ›
If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.
What is the trick to making meringue? ›
so what's the secret to making meringue?
- room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
- beat the whites low and slow to start! ...
- cream of tartar is your meringue “MVP”! ...
- add your granulated sugar slowly too!
Should meringue be put on hot or cold filling? ›
A: Meringues can be so problematic because they are foams made with egg whites, which are mostly water and particularly sensitive to heat. Make sure you're spreading your meringue over a hot — not cooled — pie filling.
Does cream of tartar keep meringue from weeping? ›
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
Is cream of tartar or cornstarch better for meringue? ›
Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.
According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue. More sugar will make a harder meringue. In this baking experiment, I used 50g of sugar per egg white to make a relatively hard meringue.
Can I use powdered sugar instead of granulated sugar in meringue? ›
It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.
What does vinegar do in meringue? ›
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
Can you over whip meringue? ›
Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.
Why isn't my chocolate pie thickening? ›
This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.
Why is my chocolate pudding pie runny? ›
Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.
What to do if your pie is too runny? ›
- Cornstarch: Mix with cold water, add to filling, and cook until thick.
- Flour: Stir a few tablespoons into the filling.
- Tapioca: Use instant tapioca as a thickener.
- Reduce Liquid: Cook the filling on the stovetop to evaporate excess liquid.
Why is my meringue so wet? ›
When the egg whites in your meringue shrink, they release more moisture and cause the meringue to sweat. Check on your meringue throughout the baking process to be sure you take it out when it's done instead of leaving it in to cook for too long.