Chocolate Meringue Pie Recipe

Old-Fashioned Chocolate Meringue Pie

Ultimate Chocolate Meringue Pie

Grandma’s chocolate meringue pie recipe is one of the most popular desserts at our house, and now I’m going to share it with you! This easy pie recipe has an amazing meringue topping that gets extra fluffy from being baked at low heat in the oven – but don’t let that fool you, the hot chocolate filling will melt-in-your-mouth! I hope you enjoy this delicious classic dessert as much as we do around here!

Grandma’s chocolate meringue pie recipe

There are few desserts that excite me more than a chocolate meringue pie. I have only tried to make it twice in my life, so I figured that it was time to share a pie recipe with you. Don’t worry, it’s super easy! If you can follow a simple recipe and whisk some eggs, then you can do it too. I’ve included every step of our best chocolate meringue pie recipe below for your enjoyment. Enjoy!

Ingredients:

Pre-made or homemade pie crust, pre-baked

Filling:

1 cup sugar

¼ cup + 1 teaspoon cornstarch

¼ cup unsweetened cocoa

¼ teaspoon salt

1 ½ cups milk

½ cup evaporated milk

4 egg yolks

2 tablespoons butter, room temperature

1 tablespoon vanilla

Meringue:

5 egg whites, room temperature

¼ teaspoon cream of tartar

Tips for making grandma’s chocolate meringue pie

I remember eating grandma’s chocolate meringue pie when I was a kid and still do today. Back then I didn’t understand that making grandma’s chocolate meringue pie was an art. These days, I make sure to keep notes so that my family can enjoy these desserts as well. This is what makes it possible for me to share grandma’s chocolate meringue pie recipe with you today. Make sure you follow along step by step to avoid costly mistakes!

If you liked this recipe, have a look at a few of our other pie recipes:

Key Lime Pie

Blueberry Hand Pies

Cranberry Hand Pies

Individual Raspberry Pies

Cherry Almond Cake

Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe

Yield: 1 pie

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 50 minutes

Ingredients

Premade or homemade pie crust, pre baked
Filling:
1 cup sugar
¼ cup + 1 teaspoon cornstarch
¼ cup unsweetened cocoa
¼ teaspoon salt
1 ½ cups milk
½ cup evaporated milk
4 egg yolks
2 tablespoons butter, room temperature
1 tablespoon vanilla
Meringue:
5 egg whites, room temperature
¼ teaspoon cream of tartar
¼ cup sugar

Instructions

In a
saucepan over medium high heat whisk sugar, cornstarch, cocoa, salt, milk, and evaporated
milk, bring to a boil and cook for 1 minute

Remove
from heat and gradually stir ¼ of the mixture into the egg yolks

Then
whisk the egg mixture back into the pot

Return
to the heat and cook for 3 minutes, whisking constantly

Remove
from heat again and whisk in butter and vanilla

Cover
to keep warm

Preheat
oven to 325 degrees

Make
the meringue by beating egg whites with the cream of tartar on high until foamy

Gradually
add in the sugar and beat until stiff peaks form and sugar if fully dissolved

Pour
chocolate mixture into pie shell

Spoon
meringue over chocolate

Bake
for 20 minutes

Cool
completely, slice, serve, and enjoy!

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Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe (2024)

FAQs

Why does my chocolate meringue pie get runny? ›

Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep.

How do you keep meringue from shrinking on a pie? ›

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

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Why do you put cornstarch in meringue? ›

A secret ingredient: corn starch

Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.

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Can you fix runny meringue? ›

Here's what you can do: Whisk the mixture longer: One common reason for runny meringue is not whisking the mixture enough. To fix this, continue whisking the meringue for up to 15 minutes. This extended whisking time will help stiffen up the mixture and give it the desired consistency [1].

Keep Reading ›

What is the secret to making good meringue? ›

How to Make Meringue Successfully

When making meringues, always cook egg whites to avoid salmonella poisoning.
Don't use packaged egg whites to make meringue. ...
Use fresh egg whites. ...
Use eggs at room temperature. ...
Never let any yolk get into the whites.
Don't overbeat egg whites.

More items...

Read On ›

Does lemon juice stabilize meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

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How do you stop a runny pie? ›

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

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How do you stabilize meringues? ›

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

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How do you keep pie filling from being runny? ›

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

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Why is my pie runny after baking? ›

The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.