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The Ultimate Chocolate Meringue Pie Recipe with Perfectly Stable Meringue

Close-up of a slice of chocolate meringue pie showing the flaky crust, rich chocolate filling, and peaks of toasted meringue.
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Make this classic American dessert featuring a rich, creamy chocolate custard filling in a buttery crust, topped with a tall, fluffy, and golden meringue that resists weeping. This is the showstopper dessert you need for any gathering.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (buttery pie crust filling recommended)
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 1 1/2 cups whole milk
  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Bake the pie crust according to your favorite recipe until lightly golden. Let it cool completely.
  2. For the chocolate custard filling, whisk together 1 cup of the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Stir in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce heat to low and cook for 1 minute more. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot milk mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  5. Cook over medium-low heat, stirring constantly, until the custard thickens again and just begins to bubble. Do not boil. Remove from heat.
  6. Stir in the chopped chocolate, butter, and vanilla extract until smooth. Pour the hot chocolate filling into the cooled, baked pie crust.
  7. For the fluffy meringue topping, beat the egg whites and cream of tartar in a clean, dry bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form. This creates your no-fail meringue recipe.
  8. Spread the meringue over the hot chocolate filling, making sure the meringue touches the edges of the crust all around to seal it and prevent weeping.
  9. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately to prevent condensation.

Notes

  • To achieve a perfectly toasted meringue without baking, you can use a kitchen torch after spreading the meringue over the cooled filling.
  • For a richer chocolate flavor in your creamy chocolate filling, use high-quality bittersweet chocolate.
  • If you notice any weeping after cooling, it often means the meringue was not sealed completely to the crust edge.

Nutrition

Find it online: https://cookincorner.com/chocolate-meringue-pie-recipe-best-ever/