Chocolate Meringue Pie is incredible. This chocolate pie rocks. It has a rich, bold-flavored, homemade chocolate filling and it’s topped with a luscious meringue that’s baked over slow heat so it doesn’t scorch, and has only very subtle browning on top. I also use my own Homemade Pie Crust which is flaky and irresistible.

Follow Me On Instagram!

Every bite of Chocolate Meringue Pie is wonderful, but this one is richer than my normal recipe because I used Hershey’s dark roast cocoa instead of my traditional Nestle’s Tollhouse Cocoa. I loved the filling but it really has a deeper, fuller and more chocolaty flavor than this pie normally has using regular cocoa.

Dark roast almost has a hint of coffee-flavor in it, so if you’re not used to dark roast cocoa, use regular instead.  I also had a larger pie plate than normal so I had to make 1 1/2 batches of my normal recipe to fit the deep dish pie plate that I had.

When we visited John’s family over the Christmas holidays, I did a lot of cooking and baking because John’s mom doesn’t cook anymore. Chocolate Meringue Pie was requested so I made this pie, my Lemon Meringue Pie and Pie Crust Cinnamon Rolls together one morning for all of us. Every time the refrigerator door opened somebody was having a piece of pie!

Chocolate Meringue Pie is my mom’s recipe and one I’ve made for years every Thanksgiving with my Lemon Meringue Pie and Mom’s Apple Pie. This pie has always been very well received, along with being one of my absolute favorites. With that said, Chocolate Meringue Pie is not super easy to make and has to be babied along since the meringue can be somewhat high maintenance.

Mom always used cocoa to make her chocolate filling although the original recipe called for melted, unsweetened chocolate. I’ve always followed Mom’s traditional way of making this pie and using cocoa instead of melted chocolate.

Here are a few tips for making this pie. The meringue needs to be made slowly and it can’t be hurried. If you add the sugar too quickly while you are beating the egg whites the meringue will “weep” after it bakes. That means in will start running and a gooey syrup will ooze along the edge of the pie crust. I try not to add more than about a teaspoon every 30-45 seconds or so. It takes time to get through a full half cup of sugar. But even though it may take longer adding the sugar this way, you will end up with a superior meringue.

You also need to spread the meringue to the edge of the pie or it will shrink back while cooking. I cook the meringue in a very slow oven (300 degrees) for about 15-20 minutes or as long as it takes to very lightly brown the top. I don’t like scorched tops so I take extra care with the meringue. You also have to pierce the unbaked pie shell with a fork on the bottom and sides so the crust won’t shrink while baking. Even when I’ve tried to rush it and the meringue weeps or is too brown on top, this is still an excellent pie.

If you want a “to die for” pie that will WOW your family and company, I can’t recommend Chocolate Meringue Pie enough. It’s spectacular. But remember this one takes extra work and you need to have plenty of time to make the meringue so it turns out right.

Mom never refrigerated  her pies. She just kept them out on the counter for a couple of days until they were gone. In the event that the pie lasted more than a day or two, then it would go in the refrigerator. But if you feel awkward about leaving the pie out on the counter, then refrigerate it. But you’ll have to be very careful covering the pie because plastic wrap will stick to the meringue.

This pie is also really good using non-dairy whipped topping on the top instead of meringue. Either way it’s a winner!

Chocolate Meringue Pie is so scrumptious. It’s always been a holiday favorite in our family.

Chocolate Meringue Pie is a beautiful and festive pie for family gatherings or special occasions.

I like serving this pie on Thanksgiving instead of the traditional Pumpkin Pie. Everyone swoons!

Chocolate, chocolate chocolate! That’s my kind of pie!

Here’s what I did.

I used these ingredients. I made one and a half batches because my pie dish was a large deep-dish instead of the regular 9″ standard pie plate.

Add cold milk to flour.

Whisk to combine.

Scald 2 cups milk. Add sugar, butter and flour/milk mixture.

Add egg yolks, salt and cocoa. (Remember I had to make 1 1/2 batches to fill the pie so the ingredients shown are more than for a normal recipe). Normally, you would beat the egg yolks before adding, but for the purpose of pictures, I showed them like this.

Cook until thick. Remove from heat. Beat thoroughly with a beater or whisk. Add vanilla and cool before pouring into a pie crust.

Pour pie filling into pre-baked pie shell.

Beat egg whites for a few minutes until they start to become frothy and stiff when you take the beaters out of the mixture.

Add sugar (not like this!) but very slowly, one teaspoon at a time from this point on. Add a teaspoon of sugar and mix with beaters about 30-40 seconds before adding the next teaspoonful.

Continue beating and adding sugar until a full half cup of sugar has been added. Do this slowly or you’ll end up with a weepy meringue.

Whip until meringue is stiff. Pile meringue on top of pie. Spread meringue to the edges. 

Place pie in a slow 300 degree oven and bake about 15-20 minutes or until some of the peaks get very lightly browned. Be careful! Your oven may cook hotter. Check every 5 minutes until meringue is cooked.

Garnish the pie with chocolate shavings and chocolate candy bars, as desired.

Chocolate Meringue Pie is a chocolate lover’s dream.

The filling is thick and chocolaty. Just the way I like it. 🙂

Seriously, you’ll drool over every bite of this fantastic pie.

Here’s the recipe.

CHOCOLATE MERINGUE PIE

(Recipe adapted from my Mom, Helen Mattis, Titusville, FL)

Chocolate Meringue Pie

Teresa Ambra

This lovely pie is one of our family's favorites. The chocolate filling is very rich and thick--even more so when you use dark-roast cocoa. It's terrific for holidays like Easter, Mother's Day or Father's Day. Everyone always raves over this amazing pie.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Pie/Dessert

Cuisine American

Servings 8

Calories 440 kcal

Equipment

• 1 medium sauce pan
• 1 electric mixer
• 1 9-inch pie plate
• 1 wooden spoon
• 1 medium mixing bowl
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 3 oz. unsweetened chocolate or Mom used 2 heaping tbsp. Nestle’s Tollhouse Cocoa (about 1/3 cup)
• 1 1/2 cups granulated sugar
• 1 tsp. vanilla extract
• 2 tbsp. unsalted butter
• 2 cups milk scalded
• 4 large eggs separated
• 1/2 tsp. salt
• 1/2 cup cold milk
• 5 tbsp. cornstarch or ½ cup UNBLEACHED all-purpose flour
• 1 baked pie crust

Instructions

 

• Melt chocolate (if using unsweetened chocolate).
• Scald the milk in a small saucepan over low heat.
• Add granulated sugar and butter and cornstarch or flour mixed with cold milk.
• Cook over low heat stirring constantly.
• When mixture begins to thicken, add chocolate (or cocoa), then the beaten egg yolks and salt.
• Cook until the mixture is thick and starch is cooked.
• Beat thoroughly with electric mixer.
• Add vanilla, let cool and pour into pie crust which has been baked.
• Pile high with meringue made of the egg whites beaten stiff and ½ cup of granulated sugar.
• Bake in slow oven 300° for 15-20 minutes, not allowing the meringue to become brown.
• Serve cold.
• Garnish with chocolate shavings and chocolate bars, if desired.

Notes

NOTE: Mom always used cocoa so I add it as directed but in powder form with the egg yolks and salt.

 

 

NOTE: Mom always used flour rather than cornstarch.

 

 

NOTE: Preparation time does not include time required to bake pie crust.

 

 

NOTE: The meringue can't be rushed. If you add the sugar too quickly while you are beating the egg whites, the meringue will "weep" after it bakes. That means in will start running, and a gooey clear syrup will appear around the edge of the pie crust.

 

 

NOTE: Don't add the sugar to the meringue before soft peaks start to form, or the meringue will weep.

 

 

NOTE: Meringue: Add about a teaspoon of sugar every 30-45 seconds or so while beating the egg whites. Continue beating while adding sugar and allow it to become thoroughly incorporated before adding the next teaspoonful. It takes time to get through a full half cup of sugar. But even though it may take longer, if you add the sugar slowly, you will end up with a superior meringue.

 

 

NOTE: Spread the meringue to the edge of the pie or it will shrink back while cooking.

 

 

NOTE: Cook the meringue in a very slow oven (300 degrees) for about 15-20 minutes or as long as it takes to very lightly brown the top. Don't allow the meringue to scorch on top. Check your oven. Your oven may lightly brown the meringue in 5-10 minutes.

 

 

NOTE: Pierce the unbaked pie shell with a fork on the bottom and sides before baking so the crust won't shrink while baking. It will take approximately 15-20 minutes to bake an unbaked pie shell at 350.

 

 

NOTE: Be careful covering the meringue with plastic wrap or it will stick.

 

 

NOTE: Sugar that is too coarse may also cause the meringue to weep.

 

 

NOTE: Using dark-roast cocoa causes the pie filling to be extremely dark brown in appearance. Using regular cocoa significantly changes the color of the pie filling to be less dark in appearance.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 440kcalCarbohydrates: 63gProtein: 8gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 110mgSodium: 275mgPotassium: 261mgFiber: 2gSugar: 41gVitamin A: 351IUCalcium: 124mgIron: 3mg

Keyword chocolate, chocolate dessert, dessert, pie

Tried this recipe?Let us know how it was!

Chocolate Meringue Pie is a wonderful dessert that everyone raves over.

The meringue takes extra work, but it’s really wonderful.

Drool, baby, drool!

You may also enjoy these delicious recipes!

Kentucky Derby Pie

Snickers Brownie Trifle

Mississippi Mud Pie

Chocolate Meringue Pie

Teresa Ambra

This lovely pie is one of our family’s favorites. The chocolate filling is very rich and thick–even more so when you use dark-roast cocoa. It’s terrific for holidays like Easter, Mother’s Day or Father’s Day. Everyone always raves over this amazing pie.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Pie/Dessert

Cuisine American

Servings 8

Calories 440 kcal

Equipment

• 1 medium sauce pan
• 1 electric mixer
• 1 9-inch pie plate
• 1 wooden spoon
• 1 medium mixing bowl
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 3 oz. unsweetened chocolate or Mom used 2 heaping tbsp. Nestle’s Tollhouse Cocoa (about 1/3 cup)
• 1 1/2 cups granulated sugar
• 1 tsp. vanilla extract
• 2 tbsp. unsalted butter
• 2 cups milk scalded
• 4 large eggs separated
• 1/2 tsp. salt
• 1/2 cup cold milk
• 5 tbsp. cornstarch or ½ cup UNBLEACHED all-purpose flour
• 1 baked pie crust

Instructions

 

• Melt chocolate (if using unsweetened chocolate).
• Scald the milk in a small saucepan over low heat.
• Add granulated sugar and butter and cornstarch or flour mixed with cold milk.
• Cook over low heat stirring constantly.
• When mixture begins to thicken, add chocolate (or cocoa), then the beaten egg yolks and salt.
• Cook until the mixture is thick and starch is cooked.
• Beat thoroughly with electric mixer.
• Add vanilla, let cool and pour into pie crust which has been baked.
• Pile high with meringue made of the egg whites beaten stiff and ½ cup of granulated sugar.
• Bake in slow oven 300° for 15-20 minutes, not allowing the meringue to become brown.
• Serve cold.
• Garnish with chocolate shavings and chocolate bars, if desired.

Notes

NOTE: Mom always used cocoa so I add it as directed but in powder form with the egg yolks and salt.

 

 

NOTE: Mom always used flour rather than cornstarch.

 

 

NOTE: Preparation time does not include time required to bake pie crust.

 

 

NOTE: The meringue can’t be rushed. If you add the sugar too quickly while you are beating the egg whites, the meringue will “weep” after it bakes. That means in will start running, and a gooey clear syrup will appear around the edge of the pie crust.

 

 

NOTE: Don’t add the sugar to the meringue before soft peaks start to form, or the meringue will weep.

 

 

NOTE: Meringue: Add about a teaspoon of sugar every 30-45 seconds or so while beating the egg whites. Continue beating while adding sugar and allow it to become thoroughly incorporated before adding the next teaspoonful. It takes time to get through a full half cup of sugar. But even though it may take longer, if you add the sugar slowly, you will end up with a superior meringue.

 

 

NOTE: Spread the meringue to the edge of the pie or it will shrink back while cooking.

 

 

NOTE: Cook the meringue in a very slow oven (300 degrees) for about 15-20 minutes or as long as it takes to very lightly brown the top. Don’t allow the meringue to scorch on top. Check your oven. Your oven may lightly brown the meringue in 5-10 minutes.

 

 

NOTE: Pierce the unbaked pie shell with a fork on the bottom and sides before baking so the crust won’t shrink while baking. It will take approximately 15-20 minutes to bake an unbaked pie shell at 350.

 

 

NOTE: Be careful covering the meringue with plastic wrap or it will stick.

 

 

NOTE: Sugar that is too coarse may also cause the meringue to weep.

 

 

NOTE: Using dark-roast cocoa causes the pie filling to be extremely dark brown in appearance. Using regular cocoa significantly changes the color of the pie filling to be less dark in appearance.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 440kcalCarbohydrates: 63gProtein: 8gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 110mgSodium: 275mgPotassium: 261mgFiber: 2gSugar: 41gVitamin A: 351IUCalcium: 124mgIron: 3mg

Keyword chocolate, chocolate dessert, dessert, pie

Tried this recipe?Let us know how it was!