Chocolate Meringue Pie
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.
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)
- 3-oz. unsweetened chocolate (or Mom used 2 heaping tbsp. [url href=”http://www.nestleusa.com/brands/baking” target=”_blank” title=”nestle tollhouse cocoa”]cocoa[/url] or to taste—I used [url href=”http://www.hersheys.com/” target=”_blank” title=”hershey’s dark roast cocoa”]Hershey’s [/url]Dark Roasted Cocoa although I usually use [url href=”http://www.nestleusa.com/brands/baking” target=”_blank” title=”nestle’s tollhouse cocoa”]Nestle’s[/url] Tollhouse Cocoa)
- 1 ½ cups sugar
- 1 tsp. vanilla
- 2 tbsp. [url href=”http://www.landolakes.com/” target=”_blank” title=”land o’ lakes unsalted butter”]Land O’ Lakes[/url] unsalted butter
- 2 cups milk, scalded
- 4 eggs, separated
- ½ tsp. salt
- ½ cup cold milk
- 5 tbsp. cornstarch or ½ cup [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal [/url]UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 baked [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]pie crust[/url]
- Melt chocolate (if using unsweetened chocolate).
- Scald the milk, add sugar and butter and cornstarch or flour mixed with cold milk.
- Cook over low heat stirring constantly.
- When it 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 beater.
- 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 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.
Chocolate Meringue Pie is a wonderful dessert that everyone raves over.
The meringue takes extra work, but it’s really wonderful.
Drool, baby, drool!