Chocolate Meringue Pie unites the best of both worlds in a tender, flaky pie crust. Creamy chocolate pudding topped with tender toasted meringue. Making your own pudding or custard is easy and so worth the effort!

One of dozens of chocolate recipes for #ChocolateWeek from our fun loving, chocolate loving, group of bloggers links below! Thanks Jolene and Christie for hosting this deliciously fun event!

There’s advantages to making your own pudding for the filling. You can use either whole or 2 percent milk. Try it with dark cocoa or regular cocoa. Add vanilla or almond or even mint flavoring. All great choices!

This pie uses a baked crust. Homemade or store bought works fine as long as you gently pierce the bottom and sides with a fork before baking.
People worry about eating meringue with undercooked eggs. The trick to make sure the meringue is cooked is using hot filling. Hot filling helps bake the egg whites from underneath. Baking meringue to brown it instead of top broiling helps cook it evenly. So that’s a win, win!

Chocolate Meringue Pie

5 from 2 votes

Print Recipe

Servings 8 slices

Ingredients

1 9-inch pie crust, baked

pudding

3 egg yolks, beaten
1 1/4 cups sugar
1/2 cup dark or regular cocoa
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons butter, softened

meringue

3 egg whites
1/4 cup fine sugar

Instructions

Preheat oven to 350

Pudding

In a small bowl, whisk together egg yolks and vanilla. Set aside.
Whisk together in a medium-sized saucepan, sugar, cocoa, cornstarch and salt. Slowly whisk in half the milk. Add the rest of the milk and whisk until sugar dissolves, about a minute. Bring mixture to a boil over low heat, stirring constantly and cook about a minute. Remove from heat.
Add about a teaspoon of hot mixture to whisked yolks to temper and avoid eggs precooking. Add egg mixture to chocolate mixture. Cook about 1 to 2 minutes, stirring constantly until mixture thickens. Remove from heat and whisk in butter.
Pour pudding mixture into baked pie shell.

meringue

Beat egg whites on medium speed until foamy., about 1 minute. Beat in sugar a little at a time, scrape down sides as needed. Turn up mixer to high and beat whites into stiff peaks.
Top hot pudding with meringue. Be careful to completely cover top of pie with meringue right up to the crust. Bake about 12 to 15 minutes until meringue browns.

Because you like Chocolate Meringue Pie, here’s more meringue pies to try!

Orange Meringue Pie

Blueberry Cream Pie with Almond Meringue

More Chocolate Recipes

Brownie Mix Cookies from Kathryn’s Kitchen Blog
Brownie Muffins from Cheese Curd In Paradise
Chocolate Caramels from Jolene’s Recipe Journal
Chocolate Chocolate Chip Cookies from Palatable Pastime
Chocolate Meringue Pie from Cindy’s Recipes and Writings
Chocolate-Covered Brownie Hearts from The Redhead Baker
Easy Black Forest Bundt Cake from Blogghetti
Easy Chocolate Mousse from Devour Dinner
Easy Peanut Butter and Dark Chocolate Fudge from The Spiffy Cookie
Easy White Chocolate Cranberry Coconut Bars from Family Around the Table
Homemade Chocolate Syrup from Art of Natural Living
Hot Chocolate Fudge from Hezzi-D’s Books and Cooks
Ice Cream Cake Roll from An Affair from the Heart
Icebox Mocha Cake from A Kitchen Hoor’s Adventures
Orange Curd Brownies from Karen’s Kitchen Stories
Pork Tenderloin with Chocolate Molasses Gravy from A Day in the Life on the Farm
Red Velvet Pancakes from That Recipe
Starbucks White Hot Chocolate from The Fresh Cooky
Valentine Treat Board from Magical Ingredients
White Chocolate Blondies from Shockingly Delicious

Thanks for joining us today for Day One of Chocolate Week! What’s your favorite way to enjoy chocolate? In baked goods, chili, maybe as a glaze for meat or in pasta? I’d love to hear your ideas in a comment below!