Total Time Prep: 30 mins | Bake time: 15 mins + chilling | Yield: 8 servings
This is the best Chocolate Meringue Pie! Comes out always perfect and has been my favorite pie for a long time!
Ingredients
Dough for single-crust pie:
5 tbsp baking cocoa
¾ c. sugar
3 tbsp cornstarch
2 c. whole milk
1 tsp vanilla extract
3 large egg yolks, room temperature, beaten
¼ tsp salt
MERINGUE:
¼ tsp cream of tartar
6 tbsp sugar
3 large egg whites, room temperature
How to make Grandma’s Chocolate Meringue Pie
Step 1: To a ⅛-inch thick circle, roll the dough on a lightly floured surface, then transfer to a 9-inch pie plate. Trim half an inch beyond the rim of the plate, then flute the edge. Place in the fridge for about 30 minutes.
Step 2: Prepare the oven. Preheat it to 425 degrees.
Step 3: With a double layer of foil, line an unpicked crust. Fill it with pie weights, dried beans, or uncooked rice. Place on the lower oven rack of the preheated oven and bake for about 15 to 20 minutes or until the edges of the pie are light golden brown. Then, remove the foil and weights and continue baking for another 3 to 6 minutes until the bottom is golden brown. When done, transfer the pie to a wire rack and adjust the oven temperature to 350 degrees.
Step 4: Place the sugar, cocoa, cornstarch, and salt in a saucepan. Mix well, then slowly add the milk. Cook the mixture over medium-high heat, stirring until bubbly and thickened. Decrease the heat and continue to cook while stirring for another 2 minutes. Then, take the pan off the heat.
Step 5: Into the egg yolks, stir about 1 c of the hot filling. Place the pan back on the stove and bring the mixture to a gentle boil and cook for 2 minutes more, stirring constantly. Take the pan off the heat and whisk in the vanilla.
Step 6: Into the pie crust, pour the hot filling.
Step 7: To make the meringue, quickly beat the egg whites with cream of tartar until soft peaks form. Then, slowly add the sugar and beat until glossy and stiff. Over the hot filling, spread the meringue, sealing it to the pie crust.
Step 8: Place in the oven and bake for about 12 to 15 minutes until the meringue is golden brown. Remove from the oven when done and transfer to a wire rack to cool for about an hour. Then, place in the fridge to chill for at least 4 hours before serving.
Tips:
If making a single-crust pie, whisk 1-¼ cups all-purpose flour and ¼ tsp. salt, then cut in half a cup of cold butter until the mixture is crumbly. Next, slowly add 3 to 5 tablespoons of ice water, stirring with a fork until the dough holds together when pressed. Then, form the mixture into a disk. Wrap the dough and keep it in the fridge for an hour.
Nutrition Facts: 1 piece: 317 calories, 11g fat (5g saturated fat), 93mg cholesterol, 227mg sodium, 49g carbohydrate (31g sugars, 1g fiber), 6g protein.