Chocolate Meringue Pie

This decadent Chocolate Meringue Pie offers a perfect balance of deep, cocoa-rich filling and light, airy meringue. The homemade crust provides a buttery, flaky base that holds together the silky smooth chocolate custard, thickened with cornstarch for a luxurious texture. The topping is a classic Italian-style meringue, baked until golden peaks form, offering a delightful contrast to the cool, dense chocolate below. It's an indulgent yet controlled dessert, perfect for satisfying sweet cravings at holiday gatherings or weekend dinner parties. The combination of vanilla, cocoa, and egg whites creates a nostalgic, home-style treat that feels both elegant and comforting. Serve it chilled for the best texture, allowing the flavors to meld beautifully before each slice is taken.

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 823.3

Description

This decadent Chocolate Meringue Pie offers a perfect balance of deep, cocoa-rich filling and light, airy meringue. The homemade crust provides a buttery, flaky base that holds together the silky smooth chocolate custard, thickened with cornstarch for a luxurious texture. The topping is a classic Italian-style meringue, baked until golden peaks form, offering a delightful contrast to the cool, dense chocolate below. It's an indulgent yet controlled dessert, perfect for satisfying sweet cravings at holiday gatherings or weekend dinner parties. The combination of vanilla, cocoa, and egg whites creates a nostalgic, home-style treat that feels both elegant and comforting. Serve it chilled for the best texture, allowing the flavors to meld beautifully before each slice is taken.

Ingredients

Flour
Salt
Veg shortening
Ice water (plus 1 teaspoon)
Lemon juice
Lightly beaten
Sugar
Cocoa (plus 1 Tbl)
Cornstarch divided
% milk
Vanilla
Egg whites -- room temperature
Cream of tartar
Sugar

Directions

1
In a medium bowl, combine the flour and salt. Cut in the vegetable shortening using a pastry blender or fork until the mixture resembles coarse meal.
2
In a small separate bowl, mix the ice water with the lemon juice.
3
Add the ice water mixture to the flour mixture, one tablespoon at a time, tossing gently with a fork until the dry ingredients are just moistened and the dough begins to clump together.
4
Gather the dough and press it gently into a 4-inch circle on a sheet of heavy-duty plastic wrap.
5
Cover the dough with another sheet of plastic wrap. Roll it out into an 11-inch circle. Chill the rolled dough in the refrigerator for 10 minutes.
6
Preheat your oven to 425°F (218°C).
7
Remove the top layer of plastic wrap from the dough. Carefully invert the dough into a 9-inch pie dish that has been coated with cooking spray. Peel off the remaining plastic wrap.
8
Press the dough gently into the bottom and sides of the pie dish. Pierce the bottom and sides of the crust all over with a fork to prevent bubbling.
9
Bake the crust for 14 minutes, or until it is lightly browned.
10
Reduce the oven temperature to 325°F (163°C).
11
While the crust bakes, lightly beat the whole egg in a small bowl and set aside.
12
In a medium saucepan, whisk together 1/2 cup of the sugar, the cocoa powder, and 3 tablespoons plus 2 teaspoons of the cornstarch.
13
Gradually whisk in the milk until the mixture is smooth and free of lumps.
14
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
15
Once boiling, cook for 1 minute, stirring constantly, until the mixture thickens.
16
Remove the saucepan from heat. Gradually stir about 1/4 cup of the hot chocolate mixture into the beaten egg to temper it.
17
Pour the tempered egg mixture back into the saucepan with the remaining hot chocolate, stirring constantly.
18
Return the saucepan to low heat and cook for an additional minute, stirring constantly, until the filling is thick and bubbly.
19
Remove from heat and stir in the vanilla extract.
20
Pour the hot filling into the prepared pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming while it cools slightly.
21
In a clean mixing bowl, beat the egg whites, the remaining cornstarch, and cream of tartar at high speed until foamy.
22
Gradually add the remaining 1/3 cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Do not overbeat.
23
Remove the plastic wrap from the pie. Spread the meringue evenly over the hot filling, sealing it completely to the edge of the pastry crust.
24
Bake at 325°F (163°C) for 25 minutes, or until the meringue is lightly golden brown.
25
Let the pie cool on a wire rack for 1 hour. Then, refrigerate for at least 3 hours, or until completely set, before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 823.3kcal

% Daily Value *
Total Fat 16.7g26%
Saturated Fat 6.3g32%
Cholesterol 49.0mg17%
Sodium 761.4mg32%
Total Carbohydrate 156.1g53%
Dietary Fiber 7.4g30%
Sugars 87.3g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, meringue, pie, dessert, custard, baking, american, chocolate pie, meringue topping, homemade crust, chocolate custard, egg whites, cocoa, vanilla, cornstarch, pie crust, sweet treat, holiday dessert, comfort food

Read it online: https://www.chefs-mate.com/recipe/chocolate-meringue-pie-5-pts/