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The Ultimate No-Fail Chocolate Meringue Pie: Rich Custard and Perfect Fluffy Meringue

A close-up slice of chocolate meringue pie showing a golden crust, rich chocolate filling, and tall, toasted meringue topping.
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You can make a show-stopping, classic chocolate meringue pie with a rich, creamy chocolate custard filling and a towering, stable, golden meringue topping. This recipe focuses on simple techniques for a velvety chocolate pie that avoids weeping or cracking.

Ingredients

Scale
  • 1 (9-inch) pre-baked buttery pie crust
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare the chocolate custard filling: In a medium saucepan, whisk together 1 cup of the sugar, cornstarch, salt, and cocoa powder.
  2. Gradually whisk in the cold water until smooth. Place the saucepan over medium heat.
  3. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot chocolate mixture into the yolks while whisking constantly.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return to medium heat. Cook, stirring constantly, until the mixture returns to a boil and thickens again. Boil for 1 minute. Remove from heat.
  6. Stir in the butter and vanilla extract until smooth. Pour the hot custard immediately into the pre-baked pie crust.
  7. Prepare the fluffy meringue topping: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.
  8. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well after each addition.
  9. Increase the speed to high and beat until stiff, glossy peaks form. This creates a stable meringue.
  10. Spread the meringue over the hot custard, making sure the meringue touches the inner edge of the crust all the way around to seal it. This helps prevent weeping.
  11. Bake the pie in a preheated 350°F oven for 12 to 15 minutes, or until the meringue is golden brown.
  12. Cool the pie completely on a wire rack for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause the meringue to weep.

Notes

  • To achieve a golden toasted meringue without baking, you can use a kitchen torch after spreading the meringue onto the cool or warm filling.
  • For a richer custard, substitute 1/4 cup of the water with 1/4 cup of heavy cream.
  • Always use room temperature egg whites for the most volume when making meringue.
  • Wipe down your mixing bowl and whisk with a little vinegar or lemon juice before starting the meringue to remove any trace of fat, which prevents the whites from whipping properly.

Nutrition

Find it online: https://daisyrecipe.com/chocolate-meringue-pie-recipe-no-fail/